Risotto al salto

In a non-stick pan, heat the butter over low heat. Add the rice, press it down and level it with the back of a wooden spoon to form a thin disc.

Toast the rice until a crispy crust forms; flip it like an omelet using a lid to help you and brown it on the other side as well.

Serve with a generous sprinkling of grated Parmigiano Reggiano.

This tasty leftover recipe uses the remains of risotto alla milanese, which in the traditional version includes beef bone marrow (ossobuco). You can also opt for a simplified variant, with superfine rice – carnaroli or arborio –, onion, meat broth, butter and saffron. For the creaming, granone lodigiano or an excellent grana padano. Risotto al salto is a fairly quick recipe and the only difficulty lies in not breaking the shape when turning it. A few tricks will guarantee a perfect result: move the pan to prevent the rice from sticking, cook over low heat and flip using a lid only when you see browning on the edges. Another more recent preparation, which allows you to use the previous day’s risotto alla milanese, is the schiacciata, with a crispy consistency, baked in the oven or in a pan with a filling of sautéed mushrooms or stewed snails or, again, frogs in guazzetto.