description Riso al Salto Overview
Riso al salto is a Milanese preparation made by pan-frying leftover risotto until it forms a compact, browned cake with a crisp exterior. Saffron risotto is the traditional starting point, although other risotto leftovers can also be used. The dish belongs to the practical tradition of Italian home cooking, where cooked food is transformed into a new meal rather than discarded.
help Riso al Salto FAQ
What is Riso al Salto made from?
Riso al Salto is traditionally made from leftover risotto alla Milanese, especially saffron-flavored risotto. The cooked rice is flattened and fried in butter until it develops a crisp golden crust.
How do you shape Riso al Salto before frying it?
The leftover risotto is pressed into a compact round cake rather than formed into separate balls. It is then cooked on both sides in a pan, often using a plate to help turn it without breaking.
What does al salto mean in the name?
The Italian phrase al salto refers to the rice being sautéed or made to jump in the pan. The dish is strongly associated with Milan and the Lombardy region.
How is Riso al Salto different from arancini?
Riso al Salto is a single flat, crisp rice pancake, while arancini are usually stuffed rice balls associated with Sicily. Riso al Salto also traditionally starts with leftover Milanese saffron risotto.
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