Risotto al Salto

Hardware

Ingredients

1 Tblsp   unsalted butter
1 cup   leftover risotto, at room temperature

Procedure

  1. Melt half the butter until it foams.

  2. Drop the risotto in the pan and spread into a thin pancake; try to cover the whole bottom of the pan.

  3. Cook until the bottom is fully brown, about 5 - 10 minutes.

  4. Remove the pancake to a plate.

  5. Melt the rest of the butter until it foams.

  6. Cook the other side of the pancake until fully brown.

Notes

Make sure the risotto is at room temperature before starting; it will make it easier.

When cooking the second side of the pancake (or additional pancakes), be careful not to burn the butter. The pan will be quite hot, so this is easy to do.

This can be made with any risotto; however, any large chunks of meat or vegetables should be removed from the portion to be fried.

I strongly suggest using a non-stick skillet.

Barrett and Wasserman suggest using a small amount of lightly beaten egg to bind the risotto before frying; I find that with a good non-stick pan, this isn't necessary.

Here's a tip for flipping the pancakes.

Rating

Difficulty: Moderate.

Precision: 2.

Time: 15 - 20 minutes per serving.

Source

Adapted from Risotto, by Judith Barrett and Norma Wasserman.

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