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
Ingredients
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. |
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| 2 | Add risotto and flatten to a thin cake |
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| 3 | Cook for 2-4 minutes, until golden on bottom. |
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| 4 | Cover pan and invert, catching cake on lid. Return pan to stove, and slide cake, uncooked side down, back into pan. |
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| 5 | Cook for 2-4 minutes more, until underside is golden. |
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| 6 | Garnish with grated parmesan, then cut into quarters. |
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