Riso Al Salto Recipes

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RISOTTO AL SALTO (CRISPY RICE PANCAKE) RECIPE



Risotto al Salto (Crispy Rice Pancake) Recipe image

Take a page from the Milanese kitchen by frying leftover risotto in ample butter to form a beautiful golden pancake with a crispy, crunchy crust.

Provided by Daniel Gritzer

Categories     Side Dish     Appetizers and Hors d'Oeuvres     Mains     Quick and Easy     Snacks     Ingredient

Time 10m

Yield 4

Number Of Ingredients 3

2 1/2 tablespoons (35g) unsalted butter
2 cups leftover risotto (475g), such as risotto alla milanese , fully cooled
Freshly grated Parmigiano-Reggiano or Grana Padano, for serving

Steps:

  • Continue cooking over high heat, patting the top and sides to form a compact, pancake-like round, and swirling to keep the pancake moving and to avoid hot-spots (it should not stick), until very well browned on on the first side (you can tell it's ready when you see that it has browned around the edges). If the pancake comes apart as you swirl and jiggle it, simply use the spatula to press it back together.

Nutrition Facts : Calories 224 kcal, Carbohydrate 20 g, Cholesterol 35 mg, Fiber 1 g, Protein 6 g, SaturatedFat 7 g, Sodium 580 mg, Sugar 2 g, Fat 13 g, ServingSize Serves 2 to 4, UnsaturatedFat 0 g

RISOTTO AL SALTO



Risotto al Salto image

Provided by Giada De Laurentiis

Categories     appetizer

Time 11m

Yield 1 serving

Number Of Ingredients 15

Olive oil flavored cooking spray
1/2 cup Risotto with Mushrooms and Peas, recipe follows, cold
1 to 2 tablespoons grated Parmesan
8 cups canned low-salt chicken broth
1/2-ounce dried porcini mushrooms
1/4 cup unsalted butter
2 tablespoons olive oil
2 cups finely chopped onions
10 ounces white mushrooms, finely chopped
2 garlic cloves, minced
1 1/2 cups Arborio rice or short-grain white rice
2/3 cup dry white wine
3/4 cup frozen peas, thawed
2/3 cup grated Parmesan
Salt and freshly ground black pepper, optional

Steps:

  • Spray cooking spray into a small non-stick skillet over medium-high heat. Shape the risotto into a round patty and add to the skillet. Cook for 2 to 3 minutes until the risotto is golden brown on the bottom and set around the edges. Use a spatula to turn the risotto patty and cook for another 2 to 3 minutes. Slide the risotto onto a plate, sprinkle Parmesan on top and serve.
  • Bring the broth to a simmer in a heavy medium saucepan. Add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 minutes. Keep the broth warm over very low heat.
  • Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms and garlic. Using a slotted spoon, transfer the porcini mushrooms to a cutting board. Finely chop the mushrooms and add to the saucepan. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes. Stir in the rice and let it toast for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes (the rice will absorb 6 to 8 cups of broth). Stir in the peas. Mix in the Parmesan. Season with salt and pepper, to taste.

RISOTTO AL SALTO



Risotto al Salto image

The Italian kitchen is famous for superior ingredients, and for letting nothing go to waste. This recipe for risotto al salto, which uses leftover, day-old risotto, is a perfect example: You start with a creamy, well-made saffron risotto, then make a crispy delicious cake from it the next day. I'm not the first to notice that many people make more risotto than they need just so they can have extras for this golden perfection the next day.

Provided by Gabrielle Hamilton

Categories     dinner, lunch, grains and rice, appetizer, main course, side dish

Time 1h

Yield 2 to 3 servings

Number Of Ingredients 9

4 cups chicken stock
1 tablespoon saffron threads
Kosher salt
4 tablespoons unsalted butter
1 small white onion, minced (about 1/2 cup)
1 cup carnaroli or arborio rice
1/4 cup dry white wine
1/4 cup finely grated Parmesan (use a Microplane)
6 tablespoons clarified butter

Steps:

  • Bring the stock to a simmer in a medium saucepan. Add the saffron threads and a healthy pinch of salt, and continue to simmer, 2 to 3 minutes. Set aside.
  • Meanwhile, melt 3 tablespoons unsalted butter in a large enameled or heavy-bottomed pot over medium heat. Add the onions and sweat them, stirring occasionally, until soft and translucent, 6 to 8 minutes.
  • Add the rice, and stir to coat with the onion-butter mixture, then add the wine, and continue to stir until the wine is evaporated, about 1 minute.
  • Add 2 cups of the warm saffron-chicken stock, and stir continuously until nearly all the stock is absorbed into the rice, 13 to 15 minutes. Continue adding about 1/2 cup of stock at a time, stirring constantly until the stock is absorbed into the rice before adding more, until the rice is creamy and tender yet still al dente, about 18 minutes total. (You may not need to use all of the stock.)
  • Remove the risotto from the heat, stir in the Parmesan and the remaining 1 tablespoon unsalted butter, then season to taste with salt. Transfer to a lidded container, and refrigerate overnight.
  • Heat 3 tablespoons clarified butter in an 8-inch nonstick skillet over medium-low. Add the chilled risotto, and shape into a thick, even pancake using a heatproof rubber spatula. Cook over medium-low heat, swirling the pan often to prevent the rice from sticking, until the underside is lightly browned and crisp, about 10 minutes.
  • Gently shake and swirl the pan to make sure the risotto pancake isn't sticking at all and remains intact. Carefully slide it out onto a large round plate big enough to accommodate it. Invert another plate on top of the risotto pancake, and quickly flip the plates so that the crispy side of the rice is now facing up. Remove the top plate.
  • Add the remaining 3 tablespoons clarified butter to the skillet, and carefully slide the rice into the pan, crispy-side up. Cook over medium heat, and continue swirling the skillet until the bottom side is crispy and lightly browned, 6 to 8 minutes.
  • Carefully pour off and discard any extra clarified butter, and gently slide the risotto pancake onto a warm serving plate.

RISOTTO AL SALTO (RICE CAKE)



Risotto Al Salto (Rice Cake) image

Categories     Cake     Rice

Yield 4 appetizer servings

Number Of Ingredients 4

2 cups Wild Mushroom Risotto with Peas (page 131), cold
1/4 cup plus 2 tablespoons freshly grated Parmesan cheese
1 tablespoon unsalted butter
1 tablespoon olive oil

Steps:

  • In a medium bowl, stir the risotto and 1/4 cup of the Parmesan cheese to blend. In a heavy, large skillet, melt the butter and oil over medium-low heat. Add the risotto to the skillet and press into a 7-inch-diameter disc. Sprinkle the remaining 2 tablespoons of Parmesan cheese over the risotto cake. Cover and cook for 10 minutes, then uncover and continue to cook until the risotto cake is golden brown on the bottom and set around the edges, about 5 minutes longer. Using a large metal spatula, loosen the risotto cake from the pan and slide it onto a plate. Cut the risotto cake into wedges and serve.

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