Recipe

Risotto al Salto with Herbed Parmesan Crust

Crispy Parmesan Risotto Pancake with Fragrant Herbs

4.5 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.

Rice Dish› Risotto al salto

European cuisine› Mediterranean cuisine› Italian cuisine

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

2 cups (470ml) leftover risotto 2 cups (470ml) leftover risotto
1/2 cup (50g) grated Parmesan cheese 1/2 cup (50g) grated Parmesan cheese
2 tablespoons chopped fresh herbs (such as parsley, thyme, or basil) 2 tablespoons chopped fresh herbs (such as parsley, thyme, or basil)
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

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.
2.
Heat olive oil in a non-stick skillet over medium heat.
3.
Take a handful of the risotto mixture and shape it into a pancake, about 1/2 inch thick.
4.
Carefully place the pancake in the skillet and cook for 3-4 minutes, or until the bottom is golden and crispy.
5.
Flip the pancake using a spatula and cook for an additional 3-4 minutes, or until the other side is golden and crispy.
6.
Remove the pancake from the skillet and let it rest for a few minutes before serving.
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.