What is the Best Way to Use Leftover Risotto?

Pampering yourself with risotto is an absolute delight, but what do you do with the leftovers? Here are creative ways to use your leftover risotto, transforming them into delicious and unique dishes like risotto al salto and risott saltà.

1. Risotto al Salto

Origining from Milan, risotto al salto (risotto leaped) is a delectable dish where leftover risotto is transformed into a crusty, golden-crusted masterpiece.

To start with risotto al salto:

Spreader the risotto onto a plate and compact it into a disk about 2-3 cm (1 inch) thick. Cover and refrigerate the risotto disk for 12 to 24 hours. Heat some good butter in a pan and slide the rice disk inside, frying it for about 10 minutes on one side. Using a pro cook's wrist flick, flip the risotto disk onto the other side (or slide it onto a plate and flip it into the pan). Allow it to fry for another 5 minutes, until it is golden-brown on both sides. Grate Parmigiano above the pan just before serving to distribute the flavor evenly.

Some tips to make this dish even better:

Leave the flipping to the professionals or simply slide it onto a plate and flip it into the pan. Add a touch of extra grated Parmigiano according to individual taste. Cook it until the outside is crisp and the inside is tender.

Embrace the essence of risotto al salto in Milan, a simple yet elegant way to create a new culinary delight from your leftover risotto.

2. Risott Saltà

Risott saltà, also known as risotto frisbee, is another marvelous dish derived from leftover risotto. It's effortless to prepare and can be made with any amount of risotto leftovers.

Place your leftover risotto in a bowl and store it in the refrigerator. To cook it, simply heat a bit of nonsalted butter in a non-stick pan. Add the chilled risotto from the bowl and flatten it to form a disk. Roast the risotto, making sure it does not stick to the pan by shaking it occasionally. Flip it over, add a bit more butter, and let it roast until it is golden brown on the other side. Serve it with the golden side up, ensuring the risotto is heated through and golden.

For a taste of a famous Milanese restaurant, follow these steps, but don't be afraid to modify according to your personal preferences.

3. Rice Balls (Crostini)

Leftover risotto can also be transformed into savory rice balls (risotto croquettes) with the following steps:

Mix in an egg to the cold risotto, straight from the fridge, and a tablespoon of extra grated Parmigiano Reggiano. Stir in just enough stale bread crumbs, ensuring that the mixture is malleable and easy to shape. Shape the mixture into elongated balls slightly larger than a golf ball and place a piece of cheese in the center of each ball. Coat the balls in leftover breadcrumbs and fry them until golden brown. Serve them hot so the cheese is still melty.

These croquettes are a delicious way to use up any leftover risotto and add a delightful crunch to your meal.

Conclusion

Leftover risotto doesn't have to go to waste. With some creativity and effort, you can transform it into dishes like risotto al salto, risott saltà, and risotto croquettes. These dishes are perfect for a quick, tasty, and satisfying meal, especially on those busy days when you need something comforting yet unique.