Risotto al salto

• 400 g leftover
• Milanese-style risotto
• 100 g butter

Press down on the cold risotto using the back of a wooden spoon to make a layer of even thickness.

Put the butter in a non-stick frying pan and heat until it starts to foam. Add the rice and cook until it forms a crisp crust underneath. Flip it like a pancake, then cook until it forms a crust on the other side.

Serve with a generous sprinkling of grated Parmigiano.