Risotto al Salto

This dish was invented as a way to use up leftover risotto, but it’s become a famous dish in its own right and is usually made with Risotto Milanese, although you could use any leftover risotto you have on hand. It’s great on its own or as an accompaniment to any braised meat, poultry or seafood, as the crisp cake soaks up all the delicious sauce – for example, it’s the perfect accompaniment to my Beef with Anchovy and Olive Oil (see picture).