Risotto Al Salto (Rice Cake)

1. 1

   In a medium bowl, stir the risotto and 1/4 cup of the Parmesan cheese to blend.

2. 2

   In a heavy, large skillet, melt the butter and oil over medium-low heat.

3. 3

   Add the risotto to the skillet and press into a 7-inch-diameter disc.

4. 4

   Sprinkle the remaining 2 tablespoons of Parmesan cheese over the risotto cake.

5. 5

   Cover and cook for 10 minutes, then uncover and continue to cook until the risotto cake is golden brown on the bottom and set around the edges, about 5 minutes longer.

6. 6

   Using a large metal spatula, loosen the risotto cake from the pan and slide it onto a plate.

7. 7

   Cut the risotto cake into wedges and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.