Name: Risotto al Salto (Risotto Pancake)
Yield: Serves 8
Cuisine: Italy
Ingredients: 1½ cups diced Fontina cheese; 1 tablespoon chopped fresh sage or marjoram; ⅓ cup grated Parmesan cheese; 2 eggs, lightly beaten; 1 teaspoon salt; 1½ cups water; 1 cup Arborio rice; ¼ cup chopped hazelnuts; 4 to 6 tablespoons unsalted butter or olive oil; Freshly ground black pepper

Preparation info

Serves
8

Difficulty
Easy

Appears in

Enoteca

By Joyce Goldstein

Published 2001

About

Leftover risotto can be turned into pancakes that are cut into wedges and sauced. They can be stuffed with cheeses, sautéed mushrooms, and sausage. Also called tortini di riso, unstuffed rice pancakes are served with a variety of sauces at the Vineria Cozzi in Bergamo Alto.

Ingredients

Rice

1 cup Arborio rice
1½ cups water
1 teaspoon

Method

To make the rice, in a saucepan combine the rice, water, and salt. Bring to a boil over high heat, cover, reduce the heat to low, and cook until the rice is tender and all the water is absorbed, 15 to 18 minutes. Stir in the eggs and Parmesan and season to taste with pepper. You probably won’t need much salt, as the cheese is fairly salty. Spoon the rice mixture onto a baking sheet and refriger