Risotto al Salto

This dish is reason enough to make extra Risotto alla Milanese. A wedge of this with an arugula salad makes a heavenly lunch.
Yield 4 servings

2 tablespoons olive oil
Leftover Risotto alla Milanese (a cup or so)
3 tablespoons grated Parmesan Reggiano cheese

1 Heat olive oil in a broad non-stick skillet over medium heat.
2 Add risotto and flatten to a thin cake
3 Cook for 2-4 minutes, until golden on bottom.
4 Cover pan and invert, catching cake on lid. Return pan to stove, and slide cake, uncooked side down, back into pan.
5 Cook for 2-4 minutes more, until underside is golden.
6 Garnish with grated parmesan, then cut into quarters.

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