Crispy Cheese Risotto al Salto

Name: Crispy Cheese Risotto al Salto
Yield: Serves 4
Ingredients: 50 g (2 oz, ½ cup) fontina or Emmenthal, grated; 250 g (9 oz, about 2 cups) leftover risotto; 25 g (1 oz, ¼ cup) Parmesan, freshly grated; 15 g (½ oz, 1 tablespoon) unsalted butter, melted; 3 (4) tablespoons vegetable oil; Salt & freshly ground black pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Passion for Cheese

By Paul Gayler

Published 1997

About

This is a very good way of using up leftover risotto and in fact it is worth making extra just for this. A crispy fried risotto cake, it makes an ideal accompaniment to a classic osso buco in a rich tomato sauce, or you can serve it with grilled vegetables for a vegetarian dish.

Ingredients

250 g (9 oz, about 2 cups) leftover risotto
25

Main course
Gluten-free
Vegetarian
Leftovers

Method

Mix the cooked risotto with both cheeses and season well with salt and pepper. Heat a heavy-based frying pan over a high heat. Add the oil and then the rice and cheese mixture, packing it down well to form a cake about 1-2 cm (½-¾