Riso al Salto Milanese is a savoury crispy rice cake traditionally made from leftover Milanese saffron risotto. It is lightly pan-fried and flipped like a frittata—but it’s not a frittata! You can enrich it with vegetables, cheese, or cured meats, transforming leftovers into a delicious one-dish meal.

 

Serves 2-3, Preparation 10 mins, Cooking about 10 mins

  • Cold leftover Milanese saffron risotto, to taste
  • Unsalted butter: 30 g, plus extra for frying
  • Cheese (Provolone, Scamorza, or grated mozzarella), to taste
  • Pepperoni or salame chunks, to taste
  • Black pepper, a pinch

 

Method

Ensure the risotto is cold from the refrigerator.

Add cheese and salami chunks to the risotto and mix thoroughly.

Flatten the mixture evenly in a shallow dish using the back of a spoon, forming a compact rice cake.

Brush the top with a little butter.

 

 

 

 

 

 

 

 

 

 

Heat a frying pan over medium heat and melt a knob of butter.

Slide the rice cake from the plate into the pan.

Cook for 3–4 minutes until golden brown, shaking the pan occasionally to prevent sticking.

Remove the rice cake from the pan, flip it onto a plate as you would a frittata, and slide it back into the pan, greased with hot butter.

Cook the second side for 5 minutes until golden and crispy. Remove from the pan and serve immediately your Milanese Riso al Salto.

 

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