Riso al Salto with Wild Mushrooms

Riso al Salto with Wild Mushrooms

White EVA platter. Available on our webshop or at www.etsy.com/shop/MaiaMingDesigns

In my family we love risotto, and now that it is mushroom season, we've been foraging wild mushrooms and I've been making wild mushroom risotto.

Even more than risotto, I love Riso al Salto.

The literal translation of Riso al Salto from Italian is "rice to jump", basically, it is a pan fried and delicious way to cook leftover risotto. Leftover risotto?! I had a comment in my recipe for Arancini al Riso, that is no such thing as leftover risotto...but if you can bear the delayed gratification, risotto is even tastier when fried into a thin and crispy sheet of Riso al Salto...

Typically in Milan, Riso al Salto is made from a classic, saffron flavored, Risotto alla Milanese, but I make it with whatever kind of leftover risotto I have.

Risotto with wild mushrooms:

2 tablespoons olive oil

2 tablespoons butter

2 cups arborio or vialone nano rice

(use a round rice if you don't have these varieties)

1 onion, chopped finely

chicken or vegetable broth

a dash of white wine

500 grams (~1/2 lb.) wild mushrooms, cleaned and chopped into medium pieces

(we used a Catalan mushroom called 'llanegas' in this recipe, but use your favorite mushrooms, wild or store-bought)

a splash of cream

salt and pepper to taste

grated parmesan cheese

The basics of risotto are to start a "soffrito" over a medium flame with the olive oil and onion, adding the rice and stirring to coat everything in a wide cooking pot.

After a couple of minutes, add a splash of white wine and keep stirring.

As the wetness is absorbed into the rice, add about a half cup of broth and keep stirring. Keep adding a little broth every couple of minutes as the rice thickens.

In a separate frying pan, sautée the mushrooms in butter until they are nicely browned.

Depending on your rice grain size, risotto will take around 20 minutes to make.

I prepare other things in the kitchen while I'm cooking the risotto and just keep stirring it every few minutes.

As the rice nears being cooked, (a little al dente crunch but not too much, taste it!) add the mushrooms, a splash of cream, and a pinch of salt and pepper.

Your final risotto consistency should not be too wet, nor too dry, it should have a consistency like porridge, mix easily as you stir, and not stick to the bottom.

Serve with parmesan sprinkled on top. Optional to garnish with parsley.

Don't forget to save some leftovers for the Riso al Salto!!

Riso al Salto:

Take the cold, leftover risotto and fry it in a non-stick frying pan with a generous amount of butter (~ 1-2 tablespoons butter is about right for ~ 2 cups of risotto).

Flatten and shape the rice in the pan into a flat, round circle and let it cook a few minutes until the rice is crispy and browned.

Use a plate to flip the circle of rice from the frying pan onto the other side.

Add a little more butter to the frying pan to melt.

Now, you can either slide this rice 'pancake' back onto the frying pan so that you can fry the other side, or, you can do an extra maneuver and flip it from one plate onto another plate and then back onto the frying pan.

(The main thing is to try to keep the rice sheet as intact as possible, but it can be reconstructed a little when you cook the second side if necessary.)

Ecco fatto! A perfect lunch with a salad on the side.

#lifestyleceramics #beautytexturewhimsy #simplepleasures #maiamingdesigns


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