Two simple ideas for using up delicious leftover risotto. 


Roll cold, leftover risotto into walnut-sized balls. Dip risotto balls in Girolomoni '00' flour, then into beaten egg and finally roll in dry breadcrumbs, to coat. Deep fry in extra virgin olive oil until crisp and golden brown. Serve with Sabato aioli on the side, to dip.

Al salto pancake

Simply flatten 2 cups of leftover cold risotto and fry with some extra virgin olive oil in a small, non-stick frying pan until it forms a crisp pancake, flip to brown on both sides. Serve scattered with grated Parmigiano-Reggiano or Grana Padano.



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