Shallot: 1
Extra virgin olive oil: to taste
Carnaroli rice: 320g
Vegetable stock: 1l
Saffron powder or threads: 0.15g
Butter: 60g
Grana Padano cheese: 60g, grated
Salt: to taste
Pepper: to taste
Fresh cream: 100ml
Grana Padano cheeese: 40g, grated, for the fondue
Mixed sprouts: to taste
A contemporary reinterpretation of the classic Milanese risotto, transformed into small, crispy discs to share
Risotto al salto originated in Milan as a clever way to avoid food waste in the kitchen, using up leftover risotto from the previous day. Over time, the dish has become a true speciality of Lombard cuisine thanks to its golden crust and soft interior.
The traditional method involves pressing the risotto and sautéing it in a pan until it forms a crispy, compact surface, almost like a thin caramelised crust. Recently, it has been rediscovered by high-end restaurants and contemporary bistros, which have particularly highlighted the contrast between its crispy exterior and creamy centre, often pairing it with toppings that go beyond the most classic ingredients.
In this version, saffron risotto is transformed into small, crispy discs or cubes, topped with a light Grana Padano fondue and fresh sprouts. A simple yet deeply satisfying recipe, with alternating textures that create a perfect balance.
Serves 4
Finely chop the shallot and fry gently in a saucepan with a little extra virgin olive oil.
Add the rice and toast it for a couple of minutes, stirring constantly.
Start cooking by adding the boiling vegetable stock a little at a time. After about 10 minutes, dissolve the saffron in a little hot stock and add it to the risotto.
Cook the rice until done, continuing to add stock as required.
Turn off the heat and stir in the butter and Grana Padano. Season with salt and pepper.
Spread the risotto onto a baking tray lined with baking paper and leave to cool completely.
Using a pastry cutter, cut out small discs of risotto no more than 2 cm thick. (Alternatively, you can use rectangular or square pastry cutters).
Heat a non-stick frying pan lightly greased with oil and brown the discs on both sides until they have a golden, crispy crust.
Prepare the fondue by heating the fresh cream in a small saucepan and adding the grated Grana Padano a little at a time. Stir until the sauce is smooth.
Arrange the mini risotto discs on a serving plate, top with a little fondue and add the fresh sprouts before serving.
