I love homemade 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 – Riso al Salto. In fact, we love Riso al Salto that much that I do sometimes deliberately make extra just so we can have this for lunch the following day.
Riso al salto is traditionally the way that leftover risotto would be used up in Italy but I’ve also made a Spanish version using leftover paella which is almost, but not quite as delicious.
How to make Riso al Salto
First of all, I’m going to say upfront that this reciBaspe is quite vague as I don’t know how much leftover risotto you’re going to have. Basically, you need to add 1-2 beaten eggs to your risotto and give it a good mix together – I only had about a cup and a half today so I just added one large egg to it but if I’d had much more then I would have gone with two eggs.
If you have some spare parmesan cheese then you can add that to the mix too but mine already had a fair amount in so I didn’t add any extra today.
Lightly oil a frying pan and heat it up a bit before you add your risotto mix into the pan – shape the mix into some sort of round shape and leave it for a few minutes. Don’t attempt to move it around the pan until the base has started to cook and turn a light golden brown otherwise it will break apart.
I was feeling a bit lazy today so I made one large round rather than smaller ones which I would have made if I’d thought about it as the smaller shapes tend to hold together better. There was no way I was going to flip this all in one piece but I did have a go. 😉
It ended up breaking into about four pieces but it still tasted AMAZING!
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