Risotto alla salto, also known as cake, is a delicious and versatile Italian dish that can be enjoyed as a main course or a side dish. This crispy, savory cake is made by transforming leftover risotto into a golden, fried delight. If you have some leftover risotto in your fridge and want to try something new, here’s a step-by-step guide on how to make risotto alla salto.

To start, you will need around 2 cups of leftover risotto. The best type of risotto for this recipe is one made with Arborio or Carnaroli rice, as they have a high starch content that will help the cake bind together. You can use any flavor of risotto you like, from classic mushroom to creamy Parmesan and asparagus.

First, take your leftover risotto out of the refrigerator and let it come to room temperature. This will make it easier to handle and shape into a cake. If your risotto seems a little dry, you can add a tablespoon or two of warm broth or water to moisten it slightly.

Once your risotto is at room temperature, it’s time to shape it into a cake. Use your hands to form the risotto into a large round patty, about 1/2-inch thick. You can also shape it into smaller individual portions if you prefer. Make sure to press the risotto together firmly so that it holds its shape when frying.

In a large non-stick skillet, heat about 2 tablespoons of olive oil over medium heat. You want enough oil to coat the bottom of the pan generously. Once the oil is hot, carefully place the risotto cake or cakes into the pan. Let them cook undisturbed for about 4-5 minutes, or until the bottom is golden brown and crispy.

Using a spatula, carefully flip the risotto cake and cook for an additional 4-5 minutes on the other side. The goal is to achieve a crispy, golden brown crust on both sides while keeping the inside moist and tender.

Once the risotto cakes are cooked to perfection, transfer them to a serving plate lined with paper towels to drain the excess oil. This will help keep the cakes from becoming greasy.

Risotto alla salto can be enjoyed on its own, or you can get creative with toppings and garnishes. A drizzle of balsamic glaze, a sprinkle of freshly grated Parmesan cheese, or a dollop of pesto all make great accompaniments to this dish. Feel free to experiment with different flavors and textures to find your favorite combination.

Whether you’re looking for a delicious way to use up leftover risotto or simply want to try something new, risotto alla salto is a fantastic option. Its crispy exterior and creamy interior make it a delightful dish that will please your taste buds and impress your dinner guests.

So, next time you have some leftover risotto, let it go to waste. Instead, transform it into a delectable risotto alla salto and enjoy a crispy, savory treat that will leave you wanting more.

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