Made too much risotto and have leftovers? This is just the perfect solution: risotto al salto. Milan is the city of saffron risotto, meaning they do prepare a lot of delicious risotto, often having leftovers. They invented this delicious way of re-using rice leftovers, by frying it in ample butter to form a beautiful golden pancake with a crispy, crunchy crust.
Traditionally, risotto al salto is made by using some saffron risotto from the day before. I decided to give it a kick, making a pear and blue stilton risotto. This risotto is amazing just by itself, but if you leave it cool for a couple of hours at least, you can make these crispy and delicious pancakes, which will absolutely make you fall in love. Just remember: be very careful when flipping, and do not be impatient. The crispy crust will be completely worth the wait.
“Al contadino non far sapere quanto e’ buono il formaggio con le pere!”
“Don’t let the farmer know how good cheese is with pears!”Italian saying
Pear and Blue Stilton Risotto al Salto (Crispy Rice Pancake)
- frying pan
- 100 gr Carnaroli Rice
- 1 Shallot
- 1 Pear
- 50 gr Blue Stilton
- 10 gr Butter
- as required Olive Oil
- 300 ml Broth
- to taste Salt and Pepper
- Warm up some olive oil in a pot and pour the shallot, sliced into small pieces. Cook it until translucent, then add the rice and toast it for a couple of minutes.
- Cut the pear into small pieces, leaving the skin, add some broth and the pear to the rice, and stir. Let it cook for about 14 minutes, stirring occasionally and adding more broth when needed. For the decorative pears, cut a couple of slices and bake at 200C for 15 minutes, turning them halfway though.
- After 14 minutes, taste the rice, add some salt if needed and stir the blue stilton in. This can be eaten already, as a normal and tasty risotto.
- For making it "al salto", leave it to rest for 2-3 hours at least (ideally you should make the risotto the day before. Warm up some butter in a frying pan, add some of the rice in, using a spatula, pat it down to form a round pancake shape.
- Continue cooking at high heat, patting the top and sides to form a compact, pancake-like disc. Continue cooking a swirling until well browned on the sides.
- Carefully slide the pancake down on a plate, and flip it. Continue cooking, swirling, jiggling, and patting with the spatula, until well browned on the second side.
- Decorate with the baked pear slices, pepper, some fresh thyme or rosemary and parmesan if you like. Pairs perfectly with some white wine.
I do have a scientific mind, probably it’s the reason why I love to hide in the kitchen and start creating.
My cooking is healthy, fun and colorful… and really tasty!
What are you waiting for? Grab your apron and start creating with me!