Risotto al Salto
Total time: 25 minutes
This is the traditional Milanese dish using leftover risotto. The risotto used should be simple, without large pieces of meat or vegetables. I used 1/4 of the Ricotta Risotto, which was creamier than normal and required the longer cooking times to get 'dry' enough to turn. If you have 2 cups risotto use 2 eggs, a 10" (25cm) skillet and twice the oil and butter.
Ingredients:
- 1 cup leftover risotto, room temperature
- 1 egg, 65gr, 2.3oz
- 2 tsp olive oil, 9gr, .32oz
- 2 tsp butter, 9.5gr, .34oz
Instructions:
- Remove risotto from fridge and let warm to room temperature. (If you didn't take it out early enough, spread it on a plate to warm up a bit - or micro-wave it)
- Lightly whisk egg in a medium bowl.
- Add risotto and mix.
- Heat 1 tsp oil and 1 tsp butter in 8" (20cm) nonstick skillet over medium-high heat.
- Add the risotto to the center of the pan and spread it out with the back of the spoon.
- Sauté 10 - 20 minutes, until it holds together and the top starts to look dry. You should be able to carefully lift up the edge with a spatula. Once you can, take a peak to see how brown it is. It should be a nice medium-dark brown before turning.
- I turned it using 2 plates: slide it onto one plate, put the other on top. Flip it over and slide it back into the skillet, to which you have add the remaining butter and oil, uncooked side down.
- Cook an additional 5 - 10 minutes, until browned.
- Remove, cut into quarters and serve.
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Nutrition Information |
General Technical Details and Disclaimer:
Note: Nutrition information is based on 1/4 of the Ricotta Risotto
Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale
and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/