Risotto al Salto

Whenever I make risotto, I can’t resist making a bit too much as I almost love left over risotto as much as eating it the first time round.  I’ve previously posted about Arancini which is a super delicious use of excess risotto, but what we have here is a much more hassle free recipe that takes only seconds to make and in that respect perfect for lunch.  The other added bonus is you don’t feel like you’re having the same thing twice in a row,  if you look at the picture below, it doesn’t exactly scream out risotto does it?

This recipe is enough for two people.  I think the real pros don’t use egg in their recipes, but it makes them hold a little better and therefore easier to flip over.

300g leftover risotto (mine was a porcini and pea risotto)

1 egg

Butter for frying

Melt a knob of butter in a frying pan.  Meanwhile, beat the egg and mix it with your risotto.  Place half the mixture in the centre of the frying pan and flatten out to make a sort of round pancake shape.  Cook over a low-medium heat for 4-5 minutes and then use a spatula to flip it over, cook for a further 4-5 minutes.  Keep warm while you cook the second.  Serve with a nice green salad.

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2 Responses to Risotto al Salto

  1. TasteFood says:

    This sounds perfect for a fall meal. Rosti with rice!

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