Risotto al Salto with Charred Vegetables
Risotto al salto is a crispy risotto pancake made with leftover risotto. I’ve included an ultra simple risotto recipe below. Sometimes I just throw some on the night before and throw it in the fridge overnight. Also amazing for homemade arancini. This pancake is rich, crispy, and comforting. A perfect compliment to any spring vegetables you get your hands on. Pile ‘em high, serve with lemons, and enjoy!
Risotto al Salto with Charred Vegetables
serves 2
shopping list
3 oz Cacio e Pepe Butter
2 cups Leftover Risotto (see fast sub-recipe before)
2 teaspoon Olive Oil
Any green things you find at the farmers market- Broccoli, Snap Peas, Scallions, Squash..
2 oz Pecorino Romano
1 Lemon
steps
for the risotto al salto
Place a 5" or 6” non-stick or cast iron pan over medium heat and add a knob of the cacio e pepe butter. Allow to melt.
Press about 1 cup of risotto into pan to create a ½ in pancake.
Cook until golden and crispy, then flip and crisp the second side. Remove pancake and hold warm. Repeat with a second pancake.
for the vegetables
Place non stick or cast iron pan over high heat.
Toss vegetables with evoo and season with salt.
Add to pan and char to your liking (I like really dark and almost burnt).
Remove from heat and toss with another knob of cacio e pepe butter and a generous squeeze of lemon.
to serve
Turn Risotto al Salto onto a plate. Top with vegetables. Grate Pecorino over top, generously. Serve with lemon wedges.
sub-recipe: fast risotto
shopping list
2 oz butter
1 small onion, finely chopped
5.25 oz (3⁄4cup) short grain arborio rice
16 oz can good quality chicken broth or water
2 oz microplaned cheese
steps
In a saucepan on medium heat add butter and onions, sweat until translucent.
Add the rice and water and/or chicken stock and bring to a boil.
Reduce heat to low and cover.
Cook for 15 minutes or until water is absorbed, stirring occasionally. Stir in cheese.
Remove from heat and cool completely.
