Equipment
Ingredients
Main Ingredients
- 400 g leftover saffron risotto, thoroughly chilled
- 30 g clarified butter, melted
- 20 g parmigiano-reggiano, finely grated
Nutrition (per serving)
Method
Place the chilled leftover saffron risotto into a mixing bowl. Sprinkle in the grated parmigiano-reggiano and gently mix, pressing the grains slightly so they begin to bind together without turning into a total paste.
Heat half of the clarified butter in a 20cm non-stick skillet over medium-low heat, aiming for a gentle surface temperature around 160°C/320°F. Wait until the butter is melted and shimmering.
Add the risotto mixture to the skillet. Using a spatula, press the rice down firmly and evenly to create a flat, continuous disk that covers the entire base of the pan to a thickness of about 1.5 centimeters.
Fry undisturbed for 8 to 10 minutes. Allow a thick, golden-brown crust to form on the bottom. Resist the temptation to move or stir the rice during this process.
Remove the skillet from the heat to perform the flip. Carefully slide the risotto cake onto a large flat plate. Invert the empty skillet over the plate, hold them tightly together, and flip them over to return the cake to the pan, uncooked side down.
Return the skillet to the stove. Drizzle the remaining clarified butter around the edges of the pan so it seeps underneath. Fry for another 8 to 10 minutes until the second side is equally golden and perfectly crisp.
Slide the crisped risotto cake onto a warm wooden cutting board or serving platter. Cut into wedges and serve immediately while the exterior is at peak crunch.
Chef's Notes
- Always use fully chilled, day-old risotto. Warm or freshly made risotto lacks the starch retrogradation needed to hold the cake together securely during the flip.
- Clarified butter is vastly superior to regular butter for this application. It provides the signature rich dairy flavor but can withstand the prolonged 20-minute cooking time without burning the milk solids.
- Listen closely to the pan as it cooks. It should maintain a gentle, continuous sizzle. If it sounds wet, it is steaming rather than crisping; if it pops aggressively, the heat is too high and the crust will burn before the center warms through.
Storage
Refrigerator: 2 days — Keep wrapped tightly in plastic wrap to prevent the rice from drying out
Reheating: Reheat in a skillet over medium heat to restore crispness; microwaves will make the crust soggy.
