It's hard to believe one could ever have leftover risotto alla milanese. However, stranger things have happened, and this is a traditional way of reworking it. The term, al salto, means tossed; Alessandro Molinari Pradelli says "the tossing is best left to expert cooks who know how to handle a skillet." The less expert may want to cover the skillet with a lip-free lid, flip everything, and then slide the rice back into the skillet to brown the other side.
Cook Time: 20 minutes
Ingredients:
- Leftover Risotto alla Milanese
- Unsalted Butter
Preparation:
This said, to make risotto al salto you will need leftover (or made for the occasion) risotto alla milanese, unsalted butter, and a broad skillet. Melt enough butter to coat the bottom of the skillet and add the rice, spreading it over the skillet to form a flat cake. Cook until the bottom of the cake is gilded, then cover the pan with a lid that doesn't have a lip. Flip pan and lid, so the risotto comes to rest on the lid, return the pan to the burner, and caregully slide the risotto from the lid back into the pan to sauté the other side as well. If the rice has absorbed all the butter, you may want to add a little more butter to the pan before you return the rice to it. In any case, the rise is done as soon as it has gilded on the other side too.
Serve hot, with a lively white, for example a Bianco di Lugana (Ca'Lojera comes to mind), or a zesty red, for example a Valpolicella Classico.
Serve hot, with a lively white, for example a Bianco di Lugana (Ca'Lojera comes to mind), or a zesty red, for example a Valpolicella Classico.
