Best 3 Risotto Al Salto Recipes
Indulge in the culinary delight of Risotto al Salto, a unique and flavorful Italian dish that combines the creaminess of risotto with the crispy texture of a pancake. Originating from the northern Italian region of Piedmont, this dish is a symphony of flavors and textures that will tantalize your taste buds. Savor the aromatic blend of rice, vegetables, and herbs enveloped in a rich broth, perfectly complemented by the crispy outer layer. Whether you prefer the classic Risotto al Salto or explore variations such as the saffron-infused Risotto al Salto con Zafferano or the seafood-rich Risotto al Salto di Mare, this article offers a culinary journey that will leave you craving for more.
Here are our top 3 tried and tested recipes!
RISOTTO AL SALTO (CRISPY RICE PANCAKE) RECIPE
/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2018__04__20180420-risotto-al-salto-pancake-vicky-wasik-4-7a715914524143e7a1ecb519ac734144.jpg)
Take a page from the Milanese kitchen by frying leftover risotto in ample butter to form a beautiful golden pancake with a crispy, crunchy crust.
Provided by Daniel Gritzer
Categories Side Dish Appetizers and Hors d'Oeuvres Mains Quick and Easy Snacks Ingredient
Time 10m
Yield 4
Number Of Ingredients 3
Steps:
- Continue cooking over high heat, patting the top and sides to form a compact, pancake-like round, and swirling to keep the pancake moving and to avoid hot-spots (it should not stick), until very well browned on on the first side (you can tell it's ready when you see that it has browned around the edges). If the pancake comes apart as you swirl and jiggle it, simply use the spatula to press it back together.
Nutrition Facts : Calories 224 kcal, Carbohydrate 20 g, Cholesterol 35 mg, Fiber 1 g, Protein 6 g, SaturatedFat 7 g, Sodium 580 mg, Sugar 2 g, Fat 13 g, ServingSize Serves 2 to 4, UnsaturatedFat 0 g
RISOTTO AL SALTO
Provided by Giada De Laurentiis
Categories appetizer
Time 11m
Yield 1 serving
Number Of Ingredients 15
Steps:
- Spray cooking spray into a small non-stick skillet over medium-high heat. Shape the risotto into a round patty and add to the skillet. Cook for 2 to 3 minutes until the risotto is golden brown on the bottom and set around the edges. Use a spatula to turn the risotto patty and cook for another 2 to 3 minutes. Slide the risotto onto a plate, sprinkle Parmesan on top and serve.
- Bring the broth to a simmer in a heavy medium saucepan. Add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 minutes. Keep the broth warm over very low heat.
- Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms and garlic. Using a slotted spoon, transfer the porcini mushrooms to a cutting board. Finely chop the mushrooms and add to the saucepan. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes. Stir in the rice and let it toast for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes (the rice will absorb 6 to 8 cups of broth). Stir in the peas. Mix in the Parmesan. Season with salt and pepper, to taste.
RISOTTO AL SALTO (RICE CAKE)
Steps:
- In a medium bowl, stir the risotto and 1/4 cup of the Parmesan cheese to blend. In a heavy, large skillet, melt the butter and oil over medium-low heat. Add the risotto to the skillet and press into a 7-inch-diameter disc. Sprinkle the remaining 2 tablespoons of Parmesan cheese over the risotto cake. Cover and cook for 10 minutes, then uncover and continue to cook until the risotto cake is golden brown on the bottom and set around the edges, about 5 minutes longer. Using a large metal spatula, loosen the risotto cake from the pan and slide it onto a plate. Cut the risotto cake into wedges and serve.
Tips:
- Use high-quality ingredients: The quality of your ingredients will greatly impact the final dish, so be sure to use the best you can find. This means using high-quality arborio rice, a flavorful broth, and fresh vegetables.
- Toast the rice: Toasting the rice before adding the broth helps to develop its flavor and give the risotto a creamy texture.
- Add the broth gradually: Don't add all of the broth at once. Instead, add it in small increments, stirring constantly. This will help the rice to absorb the broth evenly and prevent it from becoming too soupy.
- Stir frequently: Stirring the risotto frequently helps to prevent the rice from sticking to the bottom of the pan and ensures that it cooks evenly.
- Cook the risotto until it is al dente: The risotto should be cooked until it is al dente, or slightly firm to the bite. This will give it a creamy texture and prevent it from becoming too mushy.
- Add the cheese and butter at the end: Once the risotto is cooked, stir in the cheese and butter. This will help to create a creamy and flavorful sauce.
- Serve immediately: Risotto is best served immediately after it is cooked. This will prevent it from becoming too thick or soupy.
Conclusion:
Risotto al salto is a delicious and versatile dish that can be enjoyed for lunch or dinner. It is a great way to use up leftover rice, and it can be easily customized to your liking. With a few simple tips, you can make a perfect risotto al salto every time.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
