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You are here: Home / Recipes / Italian / RISO AL SALTO

RISO AL SALTO

June 9, 2013 By Manu 7 Comments

Riso al Salto

Today I want to share with you a traditional recipe from the city of Milano in Lombardy, where I was born.  It is actually such an easy dish to make that even calling this a “recipe” may sound a bit exaggerated.  I have to say though, that it is probably the most clever way to reuse left overs that I have ever seen.  You see, Milano is very famous throughout Italy for its saffron risotto (so much so, that saffron risotto goes by the name of Risotto alla Milanese in Italy).  Saffron risotto is very likely the first dish I learnt how to make as a child, as it used to be my favourite dish.  That’s why it was one of the first recipes I published on the blog back in 2011 (click here for the recipe).  Whenever you have some saffron risotto left, do not throw it out!!!  You can make Riso al Salto (which literally means sautéed rice) with it!  What is it?  It is basically risotto fried in butter until it gets a golden brown crunchy crust on both sides.  Don’t you just love a recipe that dignifies leftovers?  It is one of the most delicious things ever!  I often make extra saffron risotto, just to be able to make Riso al Salto the next day!  That’s how much I like it.  I hope you will like it too… give it a go and don’t forget to check out my archive of Regional Italian dishes!

Riso al Salto

Riso al Salto
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Riso al Salto

A delicious recipe that dignifies leftovers: Riso al Salto!

Course Main
Cuisine Italian
Cook Time 5 minutes
Total Time 5 minutes
Author Manuela Zangara

Ingredients

  • Leftover Risotto alla Milanese
  • Butter to grease the pan

Instructions

  1. Melt some butter in a frying pan.
  2. Add the leftover risotto to the pan and flatten it with the back of a spoon.
  3. Shallow fry it in butter on both sides for 5 minutes or until crunchy and golden brown. Serve hot.

Riso al Salto

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Related Posts:

  • Dried Porcini and Saffron Risotto
  • Castelmagno and Pear Risotto
  • Artichoke Sofficini
  • Cream of Pea and Mint Risotto
  • Artichoke and Taleggio Risotto

Filed Under: Italian, Mains, Regional Italian Dishes, Rice, Vegetarian Tagged With: butter, dinner, fried, Italian, leftovers, lunch, Milan, Regional Italian Recipes, risotto, saffron

« STRAWBERRY, BANANA AND APPLE SMOOTHIE
CHOCOLATE AVOCADO MOUSSE »

Comments

  1. Nuts about food says

    June 10, 2013 at 4:03 pm

    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…

    Reply
  2. PolaM says

    June 15, 2013 at 10:46 am

    How do you get it to stay whole??? I never manage to get quite the right crust 🙁

    Reply
    • Manu says

      June 15, 2013 at 11:34 am

      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. 😉

      Reply
  3. Andrea says

    October 17, 2013 at 12:55 am

    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.

    Reply

Trackbacks

  1. Milan Guide - Italy says:
    October 2, 2015 at 7:20 pm

    […] la Salamella Cassoeula Home-made Verzini Sbrisolona Panettone Tortelli di Zucca Mostarda Mantovana Riso al Salto Pumpkin Risotto Chestnut Gnocchi Valchiavenna Style Taleggio and Apple Risotto Potato Gnocchi with […]

    Reply
  2. [Thoughts on the Table – 21] Introducing Fiona from Nuts About Food | DisgracesOnTheMenu says:
    October 19, 2015 at 5:28 pm

    […] In the podcast, Fiona mentions “Mondeghili” and “Riso al Salto“. Follow the links for more info on these traditional Milanese dishes (thanks to Giallo […]

    Reply
  3. [Thoughts on the Table – 21] Introducing Fiona from Nuts About Food | Disgraces On The Menu says:
    October 30, 2015 at 5:35 pm

    […] In the podcast, Fiona mentions “Mondeghili” and “Riso al Salto“. Follow the links for more info on these traditional Milanese dishes (thanks to Giallo […]

    Reply

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Hi! I am Manu, the author of Manu's Menu. I was born and brought up in Italy and my blog can show you how to create authentic Italian food in your own home! Read More…

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