Prep and cook 15 min
It will sound extravagant of me to suggest that you make this dish by devoting 20 minutes of careful and uninterrupted stirring of arborio rice in a saffron flavored stock then refrigerating it overnight and frying it the following day to give it a golden crust. So I won’t.
Instead, I will suggest that next time you a make a saffron risotto make sure you have an extra cup’s worth of cooked risotto for each additional portion you plan to make . Then take a page from the Milanese and crisp that into golden pancake with a crunchy crust.
Known as Risotto Al Salto, this dish is true to the spirit of how Italians transform leftovers into delicious dishes. You can use saffron risotto or risotto al parmigiano (risotto flavored simply with butter and Parmigiano-Reggiano).
It can be served as a starter, a side dish or a light main course with a salad and you will be delighted by the result.
Risotto Al Salta
by
Derek Farwagi
Equipment
- Cast Iron skillet or heavy based frying pan for even heat distribution
Ingredients
- 2 cups Cooked saffron risotto
- 2 tbsp unsalted butter
- ¼ cup parmesan cheese
Instructions
- In a heavy, well-seasoned 8-inch cast iron skillet, melt one tablespoon of the butter over medium-high heat until the butter is foaming.
- Add the refrigerated risotto, break it up into small pieces and spread them evenly in the pan with a large spoon, pressing down so they fill the bottom of the pan in an even layer.
- Cook until the underside is well browned and crisp, 5 to 6 minutes. Shake the pan frequently to prevent the rice from sticking and press on it occasionally to help the pancake brown evenly.
- Remove the skillet from the heat. Shake the pan to make sure the pancake isn’t sticking at all.
- Slightly oil a plate large enough to hold the rice cake. This will help slide the cake off the plate back into the skillet.
- Add the remaining tablespoon butter to the pan and heat until foaming.
- Carefully invert the risotto pancake onto the plate. If some of the cake separates that ok. Once back in the skillet you can press down on the cracks and blend the cake back into an even shape.
- Carefully slide the pancake back into the pan uncooked side down and continue swirling the skillet to make sure the pancake is loosened from the pan. Cook until the second side is brown and crisp, about 5-6 minutes and serve.
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