Riso al Salto

Riso al Salto, also known as “risotto al salto” or “risotto alla milanese” is a traditional Italian dish made from leftover risotto that is pan-fried in butter until crispy on the outside and creamy on the inside. It is typically served as a side dish or as a main course, depending on the ingredients used and the size of the serving.

Recipe: Ingredients:

  • 4 cups leftover risotto (cooked Arborio rice, broth, Parmesan cheese, and butter)
  • 4 tbsp butter
  • Salt and pepper (to taste)
  • Parmesan cheese (for garnish)


  1. Take the leftover risotto and shape it into small patties or cylinders.
  2. Heat a non-stick skillet over medium-high heat and add the butter.
  3. Once the butter is melted and bubbly, add the risotto patties and cook for 2-3 minutes on each side or until golden brown and crispy.
  4. Season with salt and pepper, to taste.
  5. Serve immediately and garnish with grated Parmesan cheese if desired.

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