Riso al Salto Milanese or simply Riso al Salto, a real throwback dish typical of Lombardy region and especially to the City of Milan and its cuisine.
It is a sort of rice cake crispy outside and soft inside traditionally made with leftover Milanese saffron risotto that is sautéed in a pan and flipped like a frittata (although it is not a frittata) and can be enriched with vegetables, as well as cheese and salami pieces as we did.

If desired, Riso al Salto can be made from scratch and become a true one-dish meal. Depending on the amount of rice, you can portion it by creating more than one rice cake.

You decide whether to make it thinner or thicker, the important thing is that it is tight and homogenous.

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

  • Cold leftover saffron risotto, to taste
  • Unsalted Butter, 30 g
  • Provolone or Scamorza Cheese or Grated Mozzarella Cheese, to taste
  • Pepperoni or Salami chunks, to taste
  • Black pepper, a pinch


The rice should be cold from the refrigerator.

Add the pieces of cheese and salami to the leftover risotto, mix then flatten evenly with the back of a spoon in a shallow dish forming a rice cake, brush the top with a little butter.
Heat a frying pan by melting a good knob of butter.

Slide the rice cake from the plate into the frying pan and shake the pan. Cook over a moderate flame for about 3 – 4 minutes until golden brown, taking care that it does not stick to the bottom of the pan.

Now remove it from the pan, flip the rice cake back onto the plate as you would do with a frittata, and slide it back into the pan greased with hot butter on the uncooked side.
Cook for another 5 minutes, taking care that the rice does not stick to the bottom of the pan and serve.

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