Risotto Al Salto By Lidia Food

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RISOTTO AL SALTO (CRISPY RICE PANCAKE) RECIPE



Risotto al Salto (Crispy Rice Pancake) Recipe image

Take a page from the Milanese kitchen by frying leftover risotto in ample butter to form a beautiful golden pancake with a crispy, crunchy crust.

Provided by Daniel Gritzer

Categories     Side Dish     Appetizers and Hors d'Oeuvres     Mains     Quick and Easy     Snacks     Ingredient

Time 10m

Yield 4

Number Of Ingredients 3

2 1/2 tablespoons (35g) unsalted butter
2 cups leftover risotto (475g), such as risotto alla milanese , fully cooled
Freshly grated Parmigiano-Reggiano or Grana Padano, for serving

Steps:

  • Continue cooking over high heat, patting the top and sides to form a compact, pancake-like round, and swirling to keep the pancake moving and to avoid hot-spots (it should not stick), until very well browned on on the first side (you can tell it's ready when you see that it has browned around the edges). If the pancake comes apart as you swirl and jiggle it, simply use the spatula to press it back together.

Nutrition Facts : Calories 224 kcal, Carbohydrate 20 g, Cholesterol 35 mg, Fiber 1 g, Protein 6 g, SaturatedFat 7 g, Sodium 580 mg, Sugar 2 g, Fat 13 g, ServingSize Serves 2 to 4, UnsaturatedFat 0 g

RISOTTO AL SALTO



Risotto al Salto image

Provided by Giada De Laurentiis

Categories     appetizer

Time 11m

Yield 1 serving

Number Of Ingredients 15

Olive oil flavored cooking spray
1/2 cup Risotto with Mushrooms and Peas, recipe follows, cold
1 to 2 tablespoons grated Parmesan
8 cups canned low-salt chicken broth
1/2-ounce dried porcini mushrooms
1/4 cup unsalted butter
2 tablespoons olive oil
2 cups finely chopped onions
10 ounces white mushrooms, finely chopped
2 garlic cloves, minced
1 1/2 cups Arborio rice or short-grain white rice
2/3 cup dry white wine
3/4 cup frozen peas, thawed
2/3 cup grated Parmesan
Salt and freshly ground black pepper, optional

Steps:

  • Spray cooking spray into a small non-stick skillet over medium-high heat. Shape the risotto into a round patty and add to the skillet. Cook for 2 to 3 minutes until the risotto is golden brown on the bottom and set around the edges. Use a spatula to turn the risotto patty and cook for another 2 to 3 minutes. Slide the risotto onto a plate, sprinkle Parmesan on top and serve.
  • Bring the broth to a simmer in a heavy medium saucepan. Add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 minutes. Keep the broth warm over very low heat.
  • Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms and garlic. Using a slotted spoon, transfer the porcini mushrooms to a cutting board. Finely chop the mushrooms and add to the saucepan. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes. Stir in the rice and let it toast for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes (the rice will absorb 6 to 8 cups of broth). Stir in the peas. Mix in the Parmesan. Season with salt and pepper, to taste.

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