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The
common version of riso al salto is just a way of using up
leftover risotto by making rice patties. Leftover risotto
is thus mixed with eggs and grated Parmigiano and then fried, the result
being a heavy, unappetizing dish because rice turns soft and glutinous
after a second cooking. Professional Italian cooks use this recipe
How to make the riso al salto:
Chop the
onion and put in a saucepan with half of the butter. Let brown slowly,
then add the rice and toast it until all the butter has been absorbed.
At this point make a risotto , adding hot broth as needed and
stirring frequently. Add the saffron diluted in a ladleful of broth just
before removing from fire. Stop cooking the risotto after 8 min.
Remove it from the pan and spread it out on a large plate so that it
cools.
Melt
some butter in an 8-inch frying pan, add 2-3 spoonfuls of cooled
risotto and flatten into a party that covers the bottom of the pan
with a spatula. Cook over medium heat. As the rice patty cooks, the
starch remaining in the grains of rice is expelled and makes the rice
stick together perfectly. Shake the pan so the patty does not stick to
the bottom, flip over the rice patty or use a plate if you are not an
expert. Cook the other side and serve hot sprinkled with Parmigiano.
Whith this technique riso al salto does not need to cook more
than 6 or 7 min. and therefore stays light and crisp.
Serves 6
Recipe courtesy of The Italian Trade Commission.
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