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Culinary Adventures in a College Kitchen

Tuesday, February 8, 2011

Risotto Al Salto

Living alone, whenever I cook I am constantly plagued by leftovers. Yes, I generally enjoy what I make but even the greatest dish can become boring the third or fourth day you eat it. That's why I always get excited when I find recipes that suggest how to use leftovers.

I made this risotto al salto recipe last week and I think I like it even better than the original risotto. Go make risotto and then try out this recipe. You won't be disappointed.

Risotto Al Salto

2 cups risotto
1 tbsp butter
1/4 cup parmesan cheese

Directions:

In a bowl, mix together the risotto and the cheese. In a skillet, melt the butter and then add the risotto, pressing it into a disc. Cover and cook for five minutes. Remove cover and cook for another minute to two minutes, until the bottom is browned. Serve wedged with a salad or soup.

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11 comments:

  1. I still haven't tried my hand at risotto... I need to go there at some point. I just always hear Chef Ramsey screaming about ruining the risotto and I get intimidated again, haha!

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  2. so simple and so good. I'm definitely a shoe lover too!

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  3. three words: butternut squash risotto. liz, you know what i'm talking about, lol:D

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  4. I am so with you on changing up leftovers! I love this! You can also roll leftover risotto into a ball, then cover it in bread crumbs and bake it. Your dish looks delicious!

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  5. Mmm that sounds good. I love making leftovers more exciting!

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  6. I love making risotto and this looks like a very creative way to handle leftovers. However, in my house, we usually don't have leftovers when I make risotto. We love it!

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  7. This sounds awesome...now if only I could get up enough nerve to make risotto!

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  8. oh that definitely looks like something I'd enjoy eating a few days in a row! ) I always freeze leftovers so that I can have them later on and not burn out eating it everyday!

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  9. I often eat alone, and hubbs and I are only two people. I love to make big quantities of stuff and freeze them in individual portions. THen, when you are not in the mood, you don't have to cook.
    *Kisses* HH

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  10. This looks really good. I also have a lot of leftovers and then try to figure out what to do with them and this sounds like a great idea.

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  11. I made rissotto about once a week this year. Me likee.

    I take the leftover from the refrig, pack
    into a disc, dust with flour and fry.

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