Dish

Risotto al salto

Fried Risotto

Risotto al salto is a dish made by forming leftover risotto into patties and frying them in a pan until crispy on the outside and creamy on the inside. It is a popular dish throughout Italy and is typically served with a simple salad or some roasted vegetables. Risotto al salto is not suitable for those who are gluten-free or have a rice allergy. It is also high in fat and should be consumed in moderation.

European cuisine› Mediterranean cuisine› Italian cuisine

Rice Dish

Origins and history

Risotto al salto is a traditional dish from Milan, Italy that is believed to have originated in the 19th century. It was often served as a quick and easy meal for workers. Today, it is a popular dish throughout Italy and can be found in many restaurants and homes.

Dietary considerations

Not suitable for those who are gluten-free or have a rice allergy. High in fat and should be consumed in moderation.

Variations

There are many variations of risotto al salto, including adding different herbs or spices to the risotto before frying. Some recipes also call for the addition of cheese or meat to the dish.

Presentation and garnishing

Risotto al salto can be presented on a simple plate or platter, topped with a sprinkle of fresh herbs or a drizzle of olive oil. It can also be garnished with a slice of lemon or some grated Parmesan cheese.

Tips & Tricks

To make the dish even more flavorful, try adding some chopped garlic or onion to the risotto before frying. It is important to use a non-stick pan to prevent the risotto from sticking. If there are any leftovers, they can be reheated in the oven or on the stovetop for a quick and easy meal.