Riso al Salto

Course Appetizer, Main Course, Side Dish

Cuisine Italian

Ingredients
To make Riso al Salto you will need:
2 cups cooked risotto preferably leftover, any flavor
2 tablespoons olive oil or butter
2 eggs
1/2 cup grated Parmesan cheese or any cheese of your choice
Salt and pepper to taste
Fresh parsley chopped (for garnish)
Variations
Vegetarian: Omit any meat-based risotto. Use vegetable stock for cooking risotto.
Gluten-Free: Ensure the cheese used is gluten-free and opt for gluten-free risotto rice.
Add-ins: Incorporate diced vegetables like bell peppers or zucchini or cooked meats (such as chicken or ham) for added flavor.

Step-by-Step Method
Step 1: Prepare the Ingredients
Ensure your leftover risotto is cold and firm. If you don’t have leftover risotto, you can make it fresh and let it cool completely.
Step 2: Mix the Ingredients
In a large bowl, combine the cold risotto, eggs, and grated cheese. Season with salt and pepper. Mix thoroughly until the eggs and cheese are evenly distributed.
Step 3: Heat the Skillet
In a non-stick skillet, heat the olive oil or butter over medium heat. Allow it to melt and coat the bottom of the pan.
Step 4: Add the Risotto Mixture
Once the oil is hot, add the risotto mixture to the skillet. Press it down gently with a spatula to form a compact, even layer.
Step 5: Cook Until Golden
Cook for about 10-15 minutes, or until the bottom is golden and crispy. Keep an eye on it to prevent burning. You can adjust the heat as needed.
Step 6: Flip the Cake
Carefully flip the rice cake. You can do this by sliding it onto a plate and then inverting the skillet over the plate. Cook for an additional 5-10 minutes until the other side is golden brown.
Step 7: Serve and Garnish
Once cooked, remove from heat and let it stand for about 5 minutes. Cut into wedges and serve hot, garnished with fresh parsley.

Keyword Riso, Riso al Salto, Risotto