Tossed risotto

Tossed risotto

Riso al salto

By
From
Risotto! Risotto!
Serves
4
Photographer
Ian Garlick

The skill of this dish, which has to be one of the most perfect ways of using up leftover risotto, is in having your pan hot enough. You must be brave and use a pan that is made of iron or stainless steel, then get it really hot and oily so that the risotto will turn out like a perfect, flat, thin pancake. In my opinion, this should be made with a Classic Milanese Risotto, a Cheese and Butter Risotto, a mushroom risotto, the Fennel Risotto or the Pumpkin Risotto, although almost any risotto will work as long as it is not made with fish or seafood.

Ingredients

Quantity Ingredient
350g cold leftover risotto
4 tablespoons olive or sunflower oil
sea salt
freshly milled black pepper

Method

  1. The leftover risotto will have gone a bit thick and sticky, so mix it with a little water or stock, just to loosen it up. Taste and, if necessary, add a little seasoning. (Some people add egg, but I don’t.)
  2. Heat your frying pan (you’ll need a pan with a diameter of about 20cm) really thoroughly, then add the oil and tip in the risotto. Take the pan off the heat and flatten the risotto down thoroughly and evenly, using a palette knife or the back of a spoon (or whatever implement you have in your armoury that fits the bill best!). Work quickly so that the pan can’t cool down too much – you want the pancake to become super crispy, but without it sticking – so keep putting the pan back on the heat as you flatten the risotto to continue the crisping.
  3. Once the pancake is flat and even, and properly crispy and loose in the pan, turn it over quickly. Do this either by flipping it (this being the ‘salto’, or jump!), or use a pan lid or a large plate to help turn it over more easily.
  4. Cook the other side for 5 minutes or so, then slide the risotto pancake on to a plate. Cut into slices and serve at once. This is a perfect pre-dinner nibble, or delicious as a light lunch or supper with a green salad.
Tags:
Italy
Italian
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