Risotto al Salto (Crispy Rice Pancake) Recipe

Name: Risotto al Salto (Crispy Rice Pancake) Recipe
Total time: 10 min
Yield: 4
Ingredients: 2 1/2 tablespoons (35g) unsalted butter; 2 cups leftover risotto (475g), such as risotto alla milanese , fully cooled; Freshly grated Parmigiano-Reggiano or Grana Padano, for serving

Prep Time

Cook Time

Total Time

10m

This crispy risotto al salto recipe transforms leftover risotto into a delightful pancake. Cooked in butter until golden and crispy, it's then topped with freshly grated Parmigiano-Reggiano or Grana Padano. A simple and delicious way to repurpose risotto into a new and tasty dish.