Risotto is one of those foods that is a comfort dish for me. Maybe it's because of that fact that whenever I make it, I end up making way more than Ryan and I could ever eat ourselves. So, I was thrilled when I found this recipe for Risotto al Salto. It is basically fried risotto cakes, and makes for a great way to use up that leftover Risotto.
They are great as appetizers or even a breakfast side item since they closely resemble hash browns make from risotto. Traditionally, this is a recipe from Lombardy, and would likely have been made with leftover Risotto alla Milanese. You can use any kind of risotto though, so I went with some zucchini and parmesan risotto, which was absolutely delicious.
What type of risotto would you want to use in your risotto al salto?
Risotto al Salto
Adapted from Giada De Laurentiis
Makes 8 servings
2 cups cooked risotto, cold (Click here for a recipe for Risotto alla Milanese)
- Spray a pan with cooking spray and set over medium heat.
- Scoop out 1/4 cup of the risotto and form a patty with it. When the pan is hot, place the risotto patty in the pan. Cook for 2-3 minutes until golden brown.
- Flip and cook on the other side another 2-3 minutes until golden brown.
- Move to a plate and sprinkle with parmesan and parsley. Serve warm.
Ryan's rating of Risotto al Salto - 4
1 - Awful. If you make this again I'll shove a fork in my eye.
2 - Meh. It's not my favorite, but I won't threaten self-harm if it shows up again.
3 - Good. I wouldn't feel forced to order a pizza behind your back.
4 - Great! I will fight you for the leftovers.
5 - Love it! Make it again tomorrow. Or immediately and I will bathe in it.