Too much leftover risotto and you are not in the mood for making arancini?
Make “riso al salto alla milanese”, a fried rice typical from Milano. My version is slightly different from the original, since I used olive oil instead of butter and added one big tomato.
Ingredients for 2 persons
2 portions of cold risotto
1 tablespoon of Parmigiano Reggiano
1 large tomato
extra-virgin olive oil for cooking
Time: 20 minutes
Mix the risotto with the Parmigiano and a drizzle of oil.
Heat a drizzle of oil in a fairly large (26 cm) nonstick pan and sear the sliced tomato.
Cover the tomatoes with the rice (that should be no higher than 1.5 cm) and cook until a nice golden crust forms
Use a plate to turn the rice and cook on the other side, until crispy.
Serve immediately, crunchy.
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