Equipment
Ingredients
Rice Base
- 600 g leftover saffron risotto, thoroughly chilled
- 20 g parmigiano reggiano, finely grated
Frying
- 40 g clarified butter
Nutrition (per serving)
Method
Place the cold leftover saffron risotto into a mixing bowl. Add the grated parmigiano reggiano and mix firmly to combine, breaking up any large clumps.
Place a non-stick skillet over medium heat and melt half of the clarified butter until shimmering.
Transfer the risotto mixture to the skillet. Use a flexible spatula to press the rice firmly and evenly into the pan, forming a flat, continuous pancake about 2 centimeters thick.
Fry the risotto undisturbed for 8 to 10 minutes. Press down occasionally with the spatula to ensure even contact. Look for a deep golden-brown crust forming around the edges.
Carefully slide the risotto pancake onto a large flat plate. Invert the skillet over the plate, hold tightly, and flip the pancake back into the skillet. Alternatively, slide it cooked-side up back into the pan. Add the remaining clarified butter to the edges of the pan so it slips underneath.
Fry the second side for another 8 to 10 minutes until equally crisp and golden. Ensure the center reaches an internal temperature of at least 74C/165F to guarantee any leftover ingredients are safely heated through.
Slide the finished risotto cake onto a cutting board. Let it rest for 3 minutes before slicing into wedges and serving immediately.
Chef's Notes
- Cold risotto is absolutely essential; freshly made or warm risotto lacks the retrograded starches necessary to hold the cake together.
- Using clarified butter or ghee is crucial for preventing burning during the prolonged frying time needed to achieve a perfectly crispy crust.
- If your leftover risotto is incredibly stiff straight from the fridge, wet your hands slightly or lightly oil your spatula to help press it evenly into the pan without sticking.
- For a decadent twist, form two thinner cakes in the pan and hide a layer of fontina or mozzarella cheese between them before sealing the edges.
Storage
Refrigerator: 3 days — Store in an airtight container once cooled.
Reheating: Reheat in a skillet over medium heat or in a 200C/400F oven until crispy.
