Leftover risotto gets a serious upgrade when fried in butter until golden, turning into Riso al Salto with crisp edges, a soft centre, and plenty of flavour.
I want to share a traditional recipe from the city of Milan in Lombardy, where I was born. It is such a simple dish to make that even calling it a “recipe” might sound a little exaggerated. Still, it has to be one of the cleverest ways I know to reuse leftovers.
Milano is famous all over Italy for its saffron risotto. In fact, saffron risotto is so closely linked to the city that everyone calls it Risotto alla Milanese. It was probably the first proper dish I learned to cook as a child, mostly because it was my favourite.
My saffron risotto was also one of the first recipes I shared on the blog back in 2011. Whenever there is leftover saffron risotto, it never goes to waste. This is exactly where Riso al Salto comes in.
Riso al Salto literally means sautéed rice, also sometimes called “risotto pancake“. It is nothing more than cold risotto cooked in butter until it forms a deep golden crust on both sides. Crisp on the outside, soft and warm in the middle, and full of flavour from the day before.
I have always loved recipes that give leftovers a second life, and this one does it in the most delicious way. I often make extra saffron risotto on purpose, knowing I can turn it into Risotto al Salto the next day. It is that good!
Give it a try, and don’t forget to check out my archive of regional Italian dishes.
Reasons to Make Riso al Salto
- Turns leftovers into something you actually look forward to eating the next day.
- Gives saffron risotto a toasted edge from the pan, adding flavour without adding new ingredients.
- Makes leftovers easier to portion and serve, especially when sharing at the table.
Key Ingredients for Riso al Salto
Leftover Risotto alla Milanese
Cold risotto is important because it sticks together when cooked in the pan. Risotto made with short-grain rice like Carnaroli or Arborio works well since the rice stays soft inside while the outside turns crisp. The saffron and butter already in the risotto give plenty of flavour once fried.
Butter
Butter helps the rice turn golden and adds richness as it cooks. Unsalted butter works best, especially if the risotto already has salt and cheese, so the crust cooks evenly without browning too fast.
Find the exact measurements in the recipe card below.
How to Make Riso al Salto
Step 1: Melt butter in a frying pan over medium heat.
Step 2: Add the leftover risotto to the pan and gently flatten it with the back of a spoon to form an even layer.
Step 3: Shallow-fry in the butter without moving until the first side turns crunchy and golden, about 5 minutes.
Step 4: Carefully turn and cook the second side for another 5 minutes, until crisp.
Step 5: Serve the Riso al Salto hot.
Frequently Asked Questions
Cold risotto works best. Fresh risotto is too soft and tends to fall apart in the pan, making it harder to get a crisp surface.
Riso al Salto is traditionally made with leftover risotto. If starting from scratch, bring broth to a gentle boil, then cook the rice slowly by adding the hot broth a little at a time until creamy. Let the risotto cool completely before frying it using this method.
Extra spices are usually not needed. Flavour should come from the original risotto, such as saffron or a little black pepper, and it’s best to avoid strong spices.
Risotto al Salto can be served on its own or paired with simple sides like a green salad, sautéed vegetables, or mushrooms. Light accompaniments work best so the rice stays the focus.
Extra Help from the Kitchen
Level the Rice Evenly – Spread and press the risotto into an even layer so it cooks at the same speed across the pan and the crust colours evenly without pale spots.
Check Seasoning Before Cooking – Taste the cold risotto first, as flavours soften slightly once fried. Adjust with a small pinch of salt if needed before it goes into the pan.
Choose a Heavy Pan – Use a solid-based frying pan to hold steady heat. This helps the rice crisp evenly and reduces the risk of burning.
Rest Briefly Before Cutting – Let the rice sit for 1–2 minutes after cooking so the crust firms up and slices cleanly without breaking apart.
Add Butter in Stages – Use part of the butter at the start and add more after flipping to help both sides brown well and keep the rice moist as it cooks.
Variations and Twists
Add a Crispy Coating and Serve as Patties – Shape the cold risotto into small rounds and coat lightly with breadcrumbs before frying. This creates a firmer crust and feels closer to rice croquettes than the classic flat Milanese style.
Stuff with Melty Cheese Inside – Press a small piece of mozzarella into the centre of the rice before frying for a soft, melted middle. The traditional version is usually cooked as one solid, unfilled layer.
Serve with a Cheese Drizzle or Fonduta – Spoon warm Fontina or a mixed cheese sauce over the cooked rice just before serving.
Add Parmigiano-Reggiano to the Rice – Mix a small amount of finely grated Parmigiano-Reggiano into the cold rice before frying to add savoury flavour and help the surface brown more evenly.
Mix Breadcrumbs into the Rice for Extra Crunch – Stir fine breadcrumbs directly into the cold risotto before frying for added bite. Traditional Riso al Salto relies on butter and the rice’s own starch to create its crust.
Storage and Shelf Life
Store leftover Riso al Salto in an airtight container in the fridge for up to 3–4 days. Keep it flat so the rice stays together and the crust holds its shape. I don’t recommend freezing it, as the rice tends to lose texture once thawed.
To reheat, place it in a frying pan over medium heat and warm on both sides until heated through and lightly crisp again. Avoid using the microwave, as it softens the crust.
More Ways to Cook and Use Risotto
Riso al Salto Recipe
Leftover risotto gets a serious upgrade when fried in butter until golden, turning into Riso al Salto with crisp edges, a soft centre, and plenty of flavour.
Ingredients
- leftover Risotto alla Milanese
- butter – to grease the pan
Instructions
-
Melt butter in a frying pan over medium heat.
-
Add the leftover risotto to the pan and gently flatten it with the back of a spoon to form an even layer.
-
Shallow-fry in the butter without moving until the first side turns crunchy and golden, about 5 minutes.
-
Carefully turn and cook the second side for another 5 minutes, until crisp.
-
Serve the Riso al Salto hot.
I found an easier way to flip them…I used TWO small pans. I cooked the first side in one then put the other one over the top and flipped it when it was done.
How do you get it to stay whole??? I never manage to get quite the right crust 🙁
I know! It can be tricky! You can make small ones (like 8 to 10 cm max), that way they are easier to flip over. 😉
Yes, don’t we all make extra risotto alla milanese especially or that reason here in Milan? Or others: my mother in-law for example always makes arancini. I love riso al salto, that thin, crunchy layer of rice…