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January 21, 2011

Leftover Risotto

Who doesn’t have leftovers when making a big pot of risotto? I know I always do, and I am sure you do as well. Here is a great way to use up that extra or leftover risotto. Riso al salto, rice with a jump, is the traditional way of reusing risotto in Italy, and a delicious one. The secret with leftovers is always to create a new dish, not a reheated one.






To make rice with a jump you will need 2 cups of leftover risotto and ½ cup of Grana Padano or Parmigiano-Reggiano, one beaten egg seasoned, and 2 tablespoons of chopped parsley or chives. Loosen the risotto with a fork, and add the other ingredients, mix well, and form hamburgerlike patties. Press them down slightly, and cook them in a hot non-stick skillet with butter until crispy on each side. Press them down with a spatula occasionally-but gently, because they are fragile-until they form a crust, which is the best part. They are great for breakfast in the morning with eggs, or as a side for braised meat; or eat them just as they are.

Leftover risotto makes also a good fried-rice facsimile. Sauté in some olive oil some leftover vegetables or meat cut in small pieces, seasoned with salt and pepper. In the meantime, break the risotto up with a fork, and add it to the skillet. Cook for a few minutes, stirring, then add chopped scallions, chives, or parsley, and drizzle on some balsamic vinegar-for 3 cups of fried rice, you’ll need 3 teaspoons of balsamic vinegar. Let the rice cook for 2 or 3 minutes, tossing, then serve.

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