Risotto al Salto

Risotto Pancake

Preparation info
  • Serves


    • Difficulty


Appears in

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.



  • 1 cup Arborio rice
  • cups water
  • 1 teaspoon


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