Risotto al Salto
Total time: 25 minutes
This is the traditional Milanese dish using leftover risotto. The risotto used should be simple, without large pieces of meat or vegetables. I used leftover Ricotta risotto, which was creamier than normal and required the longer cooking times to get 'dry' enough to turn. If you have 2 cups risotto use 2 eggs, a 10" (25cm) skillet and twice the oil and butter.
Ingredients:
- 1 cup leftover risotto, room temperature
- 1 egg
- 2 tsp olive oil
- 2 tsp butter
Instructions:
- Remove risotto from fridge and let warm to room temperature. (If you didn't take it out early enough, spread it on a plate to warm up a bit - or micro-wave it)
- Lightly whisk egg in a medium bowl.
- Add risotto and mix.
- Heat 1 tsp oil and 1 tsp butter in 8" (20cm) nonstick skillet over medium-high heat. Add the risotto to the center of the pan and spread it out with the back of the spoon.
- Sauté 10 - 20 minutes, until it holds together and the top starts to look dry. You should be able to carefully lift up the edge with a spatula. Once you can, take a peak to see how brown it is. It should be a nice medium-dark brown before turning.
- To turn: slide it onto one plate, put another plate on top. Flip the plates over.
- Slide the cake back into the skillet, uncooked side down, to which you have added the remaining butter and oil.
- Cook an additional 5 - 10 minutes, until browned.
- Remove, cut into quarters and serve.