I love Risotto but it’s one meal that I can never seem to get my portion sizes right and I almost always end up with more than we need for one meal which isn’t a bad thing as I’ve found a great way to use up my leftover risotto.
I tend to serve up what we need and put leftovers straight in the fridge to cool down as I’ve been told that the safest way to cool risotto and rice but I’m not sure if that’s right or now – I’d love to hear if you know if that’s right though? 😉
My favourite way to use up leftover risotto is a recipe I discovered this a few years ago for a meal called ‘riso al salto’ which I love so much that when I made risotto now, I often purposely make extra so I can have this for lunch the next day. Riso al salto is traditionally the way that leftover risotto would be used in Italy but I’ve also made a Spanish version using leftover paella which is almost, but not quite as delicious.
There aren’t specific measurements to this recipe as I have no idea how much leftover risotto you’ll have but basically you one or two beaten eggs (depending on how much you have to use up) into the cold leftover risotto and add in some grated cheese – I usually use grated parmesan which adds a delicious flavour to the dish.
One I’ve stirred through the cheese I just add the leftover risotto mix to a hot pan with some melted butter or olive oil in the bottom and squish it into some sort sort of circular shape.
it breaks apart very easily at this stage so it’s best not to mess with it too much until the bottom has started to go brown and a little crispy. When that’s happened you can flip it over with a spatula – my attempt below ended up breaking mine into two smaller pieces but sometimes I manage to keep it whole!
I’m sorry for the vagueness of this recipe but it really does depend on exactly how much leftover risotto you have to use up!
Riso al salto really is one of my favourite lunches and I guarantee it will be yours too if you try it!
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