Risotto Al Salto appears as a signature dish in 1 Italy cities. See each city's local variant and where to eat it.
Risotto al salto · Milan
Risotto al salto is Milan's pan-fried risotto cake: leftover risotto giallo pressed into a thin disc and fried in butter until a golden crust forms on both sides. The classical Milanese Monday lunch.
Risotto al salto (literally 'risotto with a flip') is the canonical use-up dish for yesterday's risotto giallo, codified in 19th-century Milanese kitchen manuscripts and Pellegrino Artusi's 1891 cookbook. The dish takes a portion of cold leftover risotto, presses it into a 1cm-thick disc in a hot pan with butter, and pan-fries it on both sides until a deep golden crust forms. The interior stays creamy. Trattoria Masuelli San Marco serves the canonical version with seasonal toppings (porcini in autumn, asparagus in spring); Ratana modernises it with a sous-vide reheat trick.
Where to eat in Milan:
- Trattoria Masuelli San Marco
- Trattoria del Nuovo Macello
- Antica Trattoria della Pesa
- Ratana
- Da Giacomo