Florencia Baldini Last Updated on August 7, 2025If you’ve ever made risotto, you know it’s always best eaten fresh. But what if I told you there’s a way to make those leftovers even better the next day? That’s where Riso al salto comes in—a traditional Milanese recipe that transforms leftover risotto into a golden, crispy, frittata-style dish. It’s everything I love in a recipe: simple, satisfying, budget-friendly, and perfect for reducing waste.
You only need a non-stick pan, a little oil and butter, and some extra Parmesan. The result? A crunchy crust on the outside and soft, creamy rice on the inside. It’s incredibly versatile too—enjoy it plain or top it with mushrooms, a poached egg, or your favourite sauce. This is comfort food at its finest, Italian-style.
What Is ‘Riso Al Salto’?
Riso al salto literally means “jumped rice” in Italian, referring to how the rice is flipped in the pan like a frittata. Traditionally from Milan, it was created as a clever way to reuse leftover Risotto alla Milanese, made with saffron and Parmesan. But you can make it with any type of risotto. The dish turns yesterday’s risotto into a whole new meal—crispy, golden, and full of flavour. It’s proof that in Italian cooking, nothing goes to waste.
Why It’s Worth Making
- Zero Waste, Maximum Reward: It’s a clever way to reduce food waste while turning leftovers into something exciting and completely different. People love a transformation!
- Crispy, Comforting Texture: That golden crust is addictive—crispy on the outside, soft in the middle. It’s not just reheated risotto, it’s a total glow-up.
- Quick and Budget-Friendly: You’ve already done the cooking once. This second dish comes together in minutes, costs nothing extra, and gives you another full meal.
- Perfect for Meal Prep or Lazy Days: It feels like a treat, but it takes zero effort if the risotto is ready. Great for lunch, solo dinners, or even as a fancy side dish.
- Customisable with Toppings: You can keep it classic or go creative—top it with sautéed mushrooms, leftover veg, a fried egg, or rocket and parmesan. It’s a great base to build on.
- Authentic Italian with a Story: It’s not just a recipe—it’s part of Italy’s culinary tradition, born in Milan to avoid food waste. That cultural connection makes it feel extra special.
Tips
- Use cold risotto: Cold risotto straight from the fridge holds its shape better and crisps up more easily.
- Choose the right pan: A small non-stick pan (around 20cm) gives the best shape and golden crust.
- Don’t rush the flip: Use a plate that’s larger than your pan, flip with confidence, and slide the rice back in gently.
- Crisp both sides: Be patient! Let each side cook for at least 4–5 minutes for maximum crispiness.
- Double the fun: If you’ve got more risotto, make two small ones instead of one large one—they’re easier to flip and cook evenly.
Swaps
Risotto base: Any risotto works! Try it with mushroom risotto, seafood risotto, or even a cheesy leek version.
Butter and oil: Use olive oil only if you’re dairy-free. Ghee also works well for a richer flavour.
Parmesan: Swap with any hard cheese you love, or use a vegan alternative to keep it dairy-free.
Toppings: Add leftover roasted veg, a spoon of pesto, or sautéed spinach instead of mushrooms.
Storage
This is best made fresh, but you can prep the rice the night before and fry it when ready. Leftovers can be reheated in a hot pan or air fryer for a few minutes to bring back that crispiness.
More Rice Recipes
- Crispy Rice Salad
- One-Pan Chicken, Beans & Rice
- One-Pan Golden Salmon, Chickpeas & Rice
- Risi E Bisi (Venetian Rice & Peas)
‘Riso Al Salto’ (Italian Leftover Risotto Frittata)
Video
Ingredients
- leftover risotto, (I used the leftover from my Risotto alla Milanese, you can find it on my blog)
- extra Parmesan cheese
- oil/butter
Instructions
- Add grated Parmesan cheese to the leftover rice and mix well with a fork to separate the grains.
- In a small non-stick pan (20cm), add a bit of butter and a drizzle of oil. When they start to bubble, add half of the leftover risotto (or enough to fully cover the bottom of the pan).
- Press down with a spatula and cook for about 5 minutes.
- Place a plate on top and flip the risotto “frittata” with a quick and confident twist.
- Cook the other side for a further 5 minutes, until golden and crispy.
- Enjoy on its own or your favourite toppings (a popular topping uses a mushroom sauce).