Sausage Risotto al Salto

How to prepare sausage risotto al salto at home, one of the best leftover recipes ever!

200 g of Paesana Verzino AIA

280 g of Carnaroli rice

Broth

Half a glass of still white wine

100 g of butter (both for creaming the risotto and for cooking al salto)

Salt

Pepper

Description

The sausage risotto al salto is a typical first course of the Milanese cuisine and Lombard in general.

This recipe, like many others from the peasant cuisine, is a recovery preparation that was prepared with the leftovers of risotto.

You too can prepare your risotto al salto using the leftovers of a classic sausage risotto and the result will certainly be irresistible.

Here's how to prepare the sausage risotto al salto.

Procedure

Find here the preparation of the sausage risotto, the leftover put it in a bowl, store it in the refrigerator and extract it only at the time of preparation.

In a pan suitable for the preparation of the frittata, put a knob of butter and melt it so that it covers the entire surface. Lay the leftover rice inside and level it well with the back of a spoon until it is compact. Cook the rice cake for about 10 minutes, until it forms a delicious crispy and amber crust.

With the help of a lid or a plate, turn your sausage risotto al salto being careful not to break it. Put another knob of butter in the pan and cook the rice on the other side for the same minutes.

Your very crispy sausage risotto al salto is ready, cut it into slices or cubes and serve it as an appetizer or as a first course!

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