The crispy rice, or riss al salt in Milanese dialect, is a traditional recipe from Milan that helps prevent food waste. The risotto with saffron or Milanese style is repurposed by reheating it in a pan with added butter. The name comes from the fact that it is tossed, or rather flipped, several times in the pan to form the characteristic golden crust. You can also replicate the same recipe with other types of leftover risottos. The dish is known throughout Lombardy.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 1 Person
- Cooking methods: Stovetop
- Cuisine: Italian Regional
- Region: Lombardy
- Seasonality: All Seasons
Ingredients
- 10 oz saffron risotto (already cooked)
- to taste butter
- to taste Grana Padano DOP
Tools
- Kitchen Scale
- Pan
- Wooden Spoon
- Plate
- Stovetop
- Grater
Preparation
To prepare the crispy rice…
Take the already cooked leftover Milanese risotto and divide it into portions, about 10 oz per person.
In a non-stick pan, melt some butter and when it’s melted, add the risotto. Press it down well with a wooden spoon or spatula and shape it into a round form no more than 0.4 inches thick.
Cook for a few minutes on one side until a crust forms, then flip it over onto the other side using a flat plate placed over the pan as a lid. Repeat these steps 2/3 more times until it becomes compact and golden. Don’t worry if it breaks a little; you can reshape it with the spoon.
Serve hot, golden, and crispy with a grating of Grana Padano cheese.
