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Riso al salto

Riso al salto was typically a Milanese recipe used to recycle risotto so as not to waste food.

Chef Danilo Angè

Difficulty: easy

Method: 5'

Cooking: 20'

Difficulty: easy

Method: 5'

Cooking: 20'

Chef Danilo Angè

Difficulty: easy

Method: 5'

Cooking: 20'

Difficulty: easy

Method: 5'

Cooking: 20'

Basic preparations

Risotto alla Milanese (Risotto with Parmesan and saffron)

Method

  1. 01 / Start the preparation

    Get a non-stick frying pan

    Use your hands to cover the bottom of the pan evenly with the leftover risotto

    Smooth it out with the back of a spoon

  2. 02 / Cook the rice

    Turn on the heat to medium

    Cook the rice for about 10 minutes, until a crust forms on the bottom

    Remove the pan from the heat

    If you are able to, flip the rice over as if it were an omelette

    If not, place a plate of the same diameter on top of the pan and tip the rice onto the plate

    Carefully slide the rice into the pan

    Put it back on the heat

    Finish cooking for another 10 minutes or so, to brown the other side too

Wine pairing

You can pair risotto alla milanese with an aromatic, full-bodied white wine like a Chardonnay or Sauvignon. An excellent pairing is also with a fruity and not too structured red wine like a Barbera – both still or sparkling.

If served as an aperitif, to respect the Lombardy regionality of the recipe, pair it with the elegant bubbles of a Franciacorta Brut or Rosè, or be daring and choose a Spritz cocktail.

Basic preparations

Risotto alla Milanese (Risotto with Parmesan and saffron)

Riso al salto is a recycling preparation, this means you are already using risotto prepared in advance.

Compact the risotto well in the pan otherwise it will be difficult to flip over.

Be careful when flipping over the risotto, you need to be very gentle not to break it.

Riso al salto can be kept in the fridge for the next day, heating it up in the oven at 150°.

Riso al salto was typically a Milanese recipe used to recycle risotto so as not to waste food. You can serve it as a first course or, even, according to Milanese tradition, as an accompaniment to veal ossobuco in gremolada.

A modern version is serving riso al salto for an aperitif buffet: in this case, cook the rice at a higher thickness of about 3 cm, then cut it into single-portion cubes. Decorate them with a drizzle of tomato sauce so they seem more appealing to the eye.

You can also use the the “al salto” cooking method to recycle other risottos, like risotto alla parmigiana or pumpkin and rosemary risotto.

Ingredients for 4 people

480 g of cold risotto alla milanese

Wine pairing

You can pair risotto alla milanese with an aromatic, full-bodied white wine like a Chardonnay or Sauvignon. An excellent pairing is also with a fruity and not too structured red wine like a Barbera – both still or sparkling.

If served as an aperitif, to respect the Lombardy regionality of the recipe, pair it with the elegant bubbles of a Franciacorta Brut or Rosè, or be daring and choose a Spritz cocktail.

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