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Riso al Salto served on a plate with golden crust and crisp edges.

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.

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

Ingredients

Instructions

  1. Melt butter in a frying pan over medium heat.

  2. Add the leftover risotto to the pan and gently flatten it with the back of a spoon to form an even layer.
  3. Shallow-fry in the butter without moving until the first side turns crunchy and golden, about 5 minutes.
  4. Carefully turn and cook the second side for another 5 minutes, until crisp.
  5. Serve the Riso al Salto hot.