Jumping rice
Presentation
This is the classic Italian recovery dish. When you have leftover risotto, instead of throwing it away, you can prepare this delicious fried rice, crispy on the outside and soft on the inside. Traditionally it is prepared with saffron risotto , but you can prepare it with any type of risotto.
Ingredients:
- leftover risotto
- 10 grams of butter
Preparation:
1 If the risotto was recently prepared, fluff up the leftover risotto with a spoon and leave it to cool in the refrigerator for at least 1 hour, otherwise you can use it immediately. Once the rice is very cold, 2 melt the butter in the pan and 3 add the chopped risotto.
4 Using a wooden spoon, compact the risotto until it becomes a disc with a thickness of about 2 centimetres. Let it cook over medium-low heat for about 10 minutes to create a nice crunchy crust. 5 Move the rice from the bottom of the pan very often by moving it back and forth to prevent it from sticking. After 10 minutes, 6 delicately place a flat plate with a diameter slightly larger than the rice disc to be able to turn it easily without risking breaking it.
7 With a firm blow, rotate the pan, taking care to place a plate underneath which will catch any dripping butter (be careful not to have too much liquid butter which could drip onto your hands, always keep the pan tilted slightly forward). 8 Reinsert the rice disc into the pan and cook the second side for 10 minutes. 9 Turn the rice over again and place it on the serving plate. Before serving it you can enrich it and garnish it as you prefer, I added a few flakes of parmesan cheese and two basil leaves on top.
Advise
- According to tradition, clarified butter should be used as it can handle high temperatures well without burning. If you don't have clarified butter you can also use a little oil.
- To prevent it from breaking, move the rice from the bottom of the pan often, especially at the beginning of cooking when the rice still has a lot of moisture and tends to stick more easily.
- If you have too much or want to have a ready-made and quick-to-cook dish, you can also make disks on baking paper, freeze them and keep them in the freezer for several weeks. You can put them in the pan while still frozen.
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