Risotto al Salto

The theme for Monday posts in October…. Risotto.

I’ve been making risotto for years.

I first had it in Italy, where it’s served as a 2nd course, after the starter but before the main course of meat (usually). It’s normally served in a soup plate and eaten with a spoon.

I fell in love with it, bought a book, and started making it.

Then it became popular in the U.S. and the TV chefs decided they should improve it (???). They made it dry and stiff, then added lots of butter to make it creamy, then told the audience that is was terribly difficult to make.

All wrong, in my opinion. It’s easy, should be creamy without added fat, and is a great way to use leftovers.

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Risotto al Salto

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This is a classic use of leftover Risotto alla Milanese, but it works very well with other risotto if there are not large pieces of meat or vegetables.

• Author: Kate
• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Yield: 2 servings 1x
• Category: Risotto
• Method: Skillet

Ingredients

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• 1 cup leftover risotto, room temperature
• 1 egg
• 2 tsp olive oil
• 2 tsp butter

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Instructions

• Lightly whisk egg in a medium bowl.
• Add risotto and mix.
• Heat 1 tsp oil and 1 tsp butter in 8″ (20cm) nonstick skillet over medium-high heat.
• Add the risotto to the center of the pan and spread it out with the back of the spoon.
• Sauté 10 – 20 minutes, until it holds together and the top starts to look dry.
• You should be able to carefully lift up the edge with a spatula.
• Once you can, take a peak to see how brown it is.
• It should be a nice medium-dark brown before turning. See notes.
• Remove cake, turn, and return to skillet to which you have add the remaining butter and oil.
• Cook an additional 5 – 10 minutes, until browned.
• Remove, cut into quarters and serve.

Notes

For those who normally use weights – I don’t have a weight for the risotto. It’s more volume than weight. If you don’t have a 1 cup measure use a coffee / tea mug rather than a coffee / tea cup.
To turn use 2 plates: slide it onto one plate, put the other on top. Flip it over and slide it back into the skillet, uncooked side down.

Parsley Risotto would also be a good choice for leftovers to make this.

That’s it !