Risotto al Salto

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An idea for what to do with leftover risotto. The translation of the name of this dish would sound like jumping risotto, but it is a thin risotto cake made from leftover risotto, which is pan-fried until crispy in olive oil and served with parmesan and, if desired, herbs. Historically, it was made from the leftovers of Risotto alla Milanese. This dish is easy to make, the only problem is turning the risotto cake over if it is the size of the entire pan. Classically, it is made as a relatively large rice cake, but smaller rice cakes can also be made to make turning easier. If desired, a raw egg can be added to the preparation, it binds the risotto cake together better, making it easier to turn it over.

Preparation time: About 20 minutes
Level: Easy to Intermediate
Quantity: For two

Ingredients:
About 250-300 g of the cooled leftover Risotto alla Milanese
1 egg
Black pepper for seasoning
Handful of grated parmesan for serving
A handful of fresh chopped parsley for serving, if desired
3-4 tablespoons of olive oil
Tomatoes or tomato sauce for serving, if desired.

Preparation:

  1. Mix the egg with the rest of the risotto, pour the oil into the pan, and heat the pan to the medium.
  2. Pour the risotto into the pan and flatten it with a spatula. Smooth the edges with a spatula and fry for about 5-7 minutes until the risotto is golden brown on the bottom side. Be sure to shake the pan to make sure the risotto cake is moving and loose from the bottom of the pan. If necessary, use a spatula to loosen the risotto cake from the bottom of the pan.
  3. Turning the risotto al salto over is a bit complicated, the easiest is to cover the pan with a plate and, holding the pan with one hand and the plate against the pan with the other, turn the pan the other way with a sharp movement so that the risotto falls on the plate.
  4. Slide the risotto cake from the plate back into the pan and fry on the other side for 5-7 minutes
  5. Carefully slide the crispy fried risotto al salto from the pan to the plate, sprinkle with black pepper and grated parmesan. When serving, sprinkle with chopped parsley or basil.
    It can be served with tomatoes or tomato sauce.
    Ready!!