risotto al salto

Risotto pancakes (risotto al salto) are best made with classic risotto Milanese. flavored only with onions, butter, cheese and saffron. Simply mix leftover risotto with egg as a binder (about one beaten egg per cup of cold risotto), form thin patties and sauté over relatively high heat until crusty on each side. It’s a great luncheon dish with salad or vegetable.