My sweet friend Emanuela, a very talented food stylist from Milano, has shared some of her great leftover tips with me. Here's a good one from a true Italian kitchen diva... Grazie Manu, sei una super cuoca!
Risottini al Salto
Have a cup or so of risotto left over from last night's meal that you don't know what to do with?...Think twice before throwing it away and recycle!
Ingredients for 8 risottini
Ingredients for 8 risottini
200 grams of leftover risotto
60 grams of grated cheese (parmesan)
butter
pepper, to taste
Preperation
Mix the risotto and the cheese together. Heat a small pan over medium heat and add a teaspoon of butter and let it melt. Put a big tablespoon of the risotto cheese mixture in the pan and squeeze it with a wooden spatula until the rice is compact and the bottom is set. Now gently flip the round risottino over (in one piece) and cook until golden brown. Take the risottino out and drain it on a piece of kitchen paper and cook the next one. Sprinkle your risottini with some pepper... As simple as that!
Yummy...
Thanks for the picture Manu!
(For more "food porn" as I like to call it,
check out Emanuela's website)
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