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MediumMain coursesvegetarianCC0 1.0 Universal
Milanese Crispy Saffron Risotto Cake (Risotto al Salto)
Milan's beloved culinary classic: leftover chilled saffron risotto pan-fried in clarified butter into an exquisite, golden pancake with a crackling exterior and creamy heart.
Prep
10 min
Cook
20 min
Total
30 min
Ingredients
servings
4
- Chilled saffron risotto with Parmigiano600 g
- European butter (82% fat)50 g
- Finely grated Parmigiano Reggiano30 g
- Freshly cracked black pepperĀ½ tsp
Preparation Steps
1
Divide cold saffron risotto into 4 portions. Press each between parchment paper into tight, round discs about 1 cm thick.
5 min timer
2
Melt half the butter in a hot skillet. Slide in rice disc and fry undisturbed over medium heat for 6-8 minutes until a deep golden crust forms.
8 min timer
3
Flip the rice cake onto a plate like a frittata. Add remaining butter to pan, slide the disc back, and fry second side for 5-6 minutes. Serve piping hot.
6 min timer
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Nutrition Facts
per servingCalories
340
Protein
8g
Carbohydrates
42g
Fat
16g
Allergens
Milk
*estimated values per serving
Provenance & Public Domain Audit
Source: Mediterranean Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Mediterranean Gastronomic Archive)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
