Leftover risotto? Take a page from the Milanese kitchen by frying it in ample butter to form a beautiful golden pancake with a crispy, crunchy crust. The dish, known as risotto al salto is usually made from the saffron-scented risotto alla milanese, or sometimes from a basic risotto al parmigiano (risotto flavored simply with butter and Parmigiano-Reggiano). You can use other kinds, but keep in mind that some mix-ins, depending on the type, can interfere with crust formation and make flipping even more difficult.
Published at Thu, 03 May 2018 07:40:20 +0000