ItalianMade

Recipes

First Courses: RICE, POLENTA and GNOCCHI

RISO AL SALTO Crispy Rice Patty

Mail this recipe to a friend!	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: 1 small onion 1 pinch saffron 3 oz. butter 4 tbs. Parmigiano 1 3/4 cups Italian rice 1 qt. beef broth salt pepper	See Also:      Rice      Riso Nano Vialone Veronese IGP      Cheeses      Grana Padano DOP      Parmigiano Reggiano® DOP      Wine Pairings      Dolcetto di Dogliani DOC      San Colombano al Lambro DOC      Valtellina Rosso or Rosso di Valtellina DOC      Region      Lombardy
	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 mins. 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 mins. and therefore stays light and crisp. Serves 6

HOME INTRO REGIONS FOODS WINES RECIPES LIBRARY GLOSSARY QUIZ

BREAD, PIZZA and FOCACCIA   SAUCES and DRESSINGS   Appetizers: VEGETABLES   Appetizers: UOVA and FRITTATA   Appetizers: MEAT and CHEESE   Appetizers: FISH   First Courses: SOUPS   First Courses: DRIED PASTA   First Courses: FRESH PASTA   First Courses: STUFFED FRESH PASTA   First Courses: RICE, POLENTA and GNOCCHI   Main Courses: BEEF and VEAL   Main Courses: PORK, LAMB and GOAT   Main Courses: POULTRY and GAME   Main Courses: FISH   Main Courses: SNAILS, FROGS, INNARDS and more   SALADS and SIDE ORDERS   DESSERTS   ICE CREAM

CUPOLA DI RISO CON FORMAGGIO CASTELMAGNO E ASPARAGI   GNOCCHI CON UOVA E PROSCIUTTO COTTO   GNOCCHI DI PANE   GNOCCHI DI PATATE   GNOCCHI DI PATATE ALLA BAVA   GNOCCHI DI PATATE IN SALSA DI MONTASIO E PORRI   GNOCCHI DI RICOTTA   GNOCCHI DI SEMOLINO   GNOCHETTI ALLA GORGONZOLA   MALFATTI   PASTICCIO DI POLENTA CON RAGU' DI CARNE   POLENTA   POLENTA CON FAGIOLI BORLOTTI E CAVOLO   POLENTA CONCIA   RISI E BISI   RISO AL SALTO   RISO E LATTE   RISO IN CAGNONE   RISOTTO   RISOTTO AI FUNGHI   RISOTTO AI PORRI CON FORMAGGIO RASCHERA   RISOTTO AL FORMAI DE MUT E LAMPONI   RISOTTO AL NERO DI SEPPIA   RISOTTO AL PROSCIUTTO DI SAN DANIELE   RISOTTO ALLA MILANESE   RISOTTO ALLE ERBE CON PROSCIUTTO DI PARMA®   RISOTTO CON CALAMARI   RISOTTO CON LE COZZE   RISOTTO CON LE QUAGLIE   RISOTTO DELL'ABBÉ   SARTU' DI RISO   STRANGOLAPRETI   SUPPLI' ALLA ROMANA   TIMBALLO DI RISO CON PICCIONE   UOVA FRITTE CON POLENTA E TARTUFI

Useful Links Contact Us Search TRADE home © The Italian Trade Commission 33 E 67th Street, New York, NY 10065 Background image and most photos in this section courtesy of Giuliano Bugialli, all right reserved (see Copyright and Credits).