Risotto al salto
4
5
minutes15
minutes20
minutesThe name says it all. This risotto makes a salto in the pan. This is a dish that comes to you as a pleasant surprise. You have risotto – preferably risotto à la Milanese – left over from the night before and ask yourself what you could do with it. In a way that it is really delicious. The Italians came up with this fantastic idea, you make a pancake out of it. Lovely with a green salad. For lunch or an easy diner. What’s that? Yes, you’re right. I often make too much risotto à la Milanese on purpose, so that I have no choice the next day but to make that Risotto al salto.
Ingredients
Risotto from the day before
50 gram plant based butter
olive oil
Directions
- Preheat a frying pan and heat the butter and the olive oil.
- Add the risotto in the pan and press it flat with a spoon.
- Set the fire high in order for the bottom part of the risotto to turn nice and crispy. Try to see how things go there below.
- After approximately 7 minutes place a large plate on the pan and make sure your risotto can easily make that salto. Let that side glide into the pan in order for the side that was up first now is down and can als turn nicely brown and crispy.
- Serve it just like this or accompanied with some tomato salad or green salad.
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