Risotto Alla Salto Recipe
Crispy saffron risotto cake, fonduta cheese sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Risotto Cake
Method
Preparation and Cooking
- 1
Make the Risotto
In a saucepan, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and garlic, cooking until soft. Stir in the Arborio rice, allowing it to toast for about 2 minutes. Gradually add the broth, one cup at a time, stirring frequently until the liquid is absorbed before adding more. After about 15-20 minutes, when the rice is al dente, stir in the saffron, Parmesan cheese, salt, and pepper. Remove from heat and let cool.
- 2
Form the Risotto Cakes
Once the risotto has cooled, mix in the beaten egg. Shape the mixture into patties and coat each with breadcrumbs. Place the patties on a baking sheet and refrigerate for at least 30 minutes to firm up.
- 3
Cook the Risotto Cakes
In a large skillet, heat the remaining butter over medium heat. Fry the risotto cakes for about 3-4 minutes on each side, or until golden brown and crispy. Remove from skillet and drain on paper towels.
- 4
Prepare Fonduta Cheese Sauce
In a saucepan, gently heat 1 cup of heavy cream. Once warm, add 1 cup of grated fonduta cheese, stirring until melted and smooth. Season with salt and pepper to taste.
- 5
Serve
Plate the crispy risotto cakes and drizzle the fonduta cheese sauce over the top. Enjoy!
