Risotto al salto

Risotto al salto is a traditional rice dish. It's usually made with leftover risotto of any kind, but the best ones to use are risotto alla milanese or risotto al parmigiano. In order to prepare it, a pan is coated with olive oil or butter, and the risotto is then added to the mix, spread and patted to form a small frittata. Once a golden crust has formed on the bottom, the risotto is flipped on the other side and shortly fried until that side also becomes golden. The dish is called al salto because of this 'jumping' or flipping technique, as al salto means to jump. Risotto al salto is served immediately and enjoyed while still hot. It's recommended to sprinkle it with grated Parmigiano-Reggiano for the best experience.