Riso al salto

Riso al salto is a traditional dish of Italian cuisine, particularly from Piedmont. It is a delicious way to use leftover risotto, transforming it into a crispy and tasty second course. Here’s how you can prepare it.

Ingredients

• Leftover rice (typically Milanese risotto or another type of risotto)
• Butter
• Grated Parmesan
• Salt and pepper (if necessary)
• Egg (optional, to bind)

Preparation

1. Take the leftover rice (ideally Milanese risotto to achieve the classic “riso al salto”) and add grated Parmesan. If you want to give it more consistency, you can also add an egg to the rice.
2. In a non-stick pan, melt a generous knob of butter.
3. Pour the rice into the hot pan and press it well with a spoon to form a compact rice “frittata”.
4. Cook over medium heat until the bottom becomes crispy and golden. This can take 5 to 10 minutes, depending on the thickness of the risotto.
5. When the rice underneath is crispy, flip the riso al salto using a lid or a plate and cook the other side until golden as well.
6. Serve hot, optionally with an extra sprinkle of Parmesan or a touch of fresh butter on top.

Riso al salto is a simple recipe but full of flavor, especially when made with good leftover risotto. It can be served as a main dish or as a side to meat or fish courses.

Curiosities

The name “riso al salto” comes from the way the rice is flipped in the pan, almost as if it “jumps” when you turn it over to brown the other side. This dish is a great example of recovery cooking, where leftovers are transformed into a new culinary creation.