Recipe
Risotto al Salto with Herbed Parmesan Crust
Crispy Parmesan Risotto Pancake with Fragrant Herbs
4.4 out of 5
Indulge in the delightful flavors of Italian cuisine with this authentic recipe for Risotto al Salto. This dish showcases a crispy pancake made from leftover risotto, topped with a golden Parmesan crust. It is a unique and delicious way to enjoy the rich and creamy flavors of risotto.
Metadata
Preparation time
15 minutes
Cooking time
10 minutes
Total time
25 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Vegetarian, Gluten-free (if using gluten-free risotto)
Allergens
Dairy (Parmesan cheese)
Not suitable for
Vegan, Dairy-free, Nut-free, Egg-free, Paleo
Ingredients
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2 cups (470ml) leftover risotto 2 cups (470ml) leftover risotto
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1/2 cup (50g) grated Parmesan cheese 1/2 cup (50g) grated Parmesan cheese
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2 tablespoons chopped fresh herbs (such as parsley, thyme, or basil) 2 tablespoons chopped fresh herbs (such as parsley, thyme, or basil)
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2 tablespoons olive oil 2 tablespoons olive oil
Nutrition
- Calories (kcal / KJ): 250 kcal / 1046 KJ
- Fat (total, saturated): 12g, 4g
- Carbohydrates (total, sugars): 28g, 2g
- Protein: 8g
- Fiber: 2g
- Salt: 1g
Preparation
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1.In a large bowl, combine the leftover risotto, grated Parmesan cheese, and chopped fresh herbs. Mix well until all the ingredients are evenly incorporated.
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2.Heat olive oil in a non-stick skillet over medium heat.
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3.Take a handful of the risotto mixture and shape it into a pancake, about 1/2 inch thick.
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4.Carefully place the pancake in the skillet and cook for 3-4 minutes, or until the bottom is golden and crispy.
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5.Flip the pancake using a spatula and cook for an additional 3-4 minutes, or until the other side is golden and crispy.
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6.Remove the pancake from the skillet and let it rest for a few minutes before serving.
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7.Cut the pancake into wedges and serve hot.
Treat your ingredients with care...
- Parmesan cheese — Use freshly grated Parmesan cheese for the best flavor and texture.
- Fresh herbs — Feel free to experiment with different herbs based on your preference. Parsley, thyme, and basil work well in this recipe.
Tips & Tricks
- To achieve a crispy crust, make sure the skillet is hot before adding the pancake.
- Use a non-stick skillet to prevent the pancake from sticking.
- Serve the Risotto al Salto immediately after cooking to enjoy the contrast between the creamy interior and crispy exterior.
- Experiment with different herbs and spices to customize the flavors of the pancake.
- Leftover risotto works best for this recipe as it has already absorbed the flavors and has a slightly drier texture.
Serving advice
Serve the Risotto al Salto as a main course accompanied by a fresh green salad or roasted vegetables. It can also be served as a side dish alongside grilled meats or seafood.
Presentation advice
Place the Risotto al Salto pancake on a serving platter and garnish with a sprinkle of fresh herbs. The golden Parmesan crust adds an attractive visual appeal to the dish.
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