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Risotto al Salto (Crispy Rice Pancake) Recipe

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Prep Time
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Cook Time
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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.
Risotto al Salto (Crispy Rice Pancake) Recipe Image
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Ingredients

Servings: 4
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Steps

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Nutrition Facts

  • Calories
    192kcal
    9%
  • Fat
    7g
    0%
  • Saturated Fat
    4g
    0%
  • Carbohydrates
    24g
    1%
  • Fiber
    0g
    0%
  • Sugar
    0g
    0%
  • Protein
    6g
    0%
  • Cholesterol
    22mg
    1%
  • Sodium
    182mg
    9%
Percent Daily Values are based on a 2,000 calorie diet.
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