Ricotta Risotto and Risotto al Salto

Risotto doesn't have to be decadent.

I make it often. It's a great way to use up small leftover bits of whatever.

It doesn't have to be decadent…. But this one is.

It's based on a recipe from the cook book 'Risotto'. This is a very white, very creamy, very rich risotto. As always, the end result should be almost soup-like, not stiff when you take it off heat. (It thickens quickly.) Add the spinach at the end so that it just wilts. Use any leftover in Risotto de Salto.

Ricotta Risotto

2/3 cup Arborio rice (or other rice specifically for risotto – Carnaroli or Vialone Nano)      112gr, 4oz
1/3 cup dry, white wine 75gr, 2.6oz
2 1/8 cups chicken stock           500gr, 17.6oz
2 shallots           45gr, 1.6oz
1 tsp butter 5gr, .17oz
1 tsp olive oil           4.5gr, .15oz
1/3 – 1/2 cup spinach 30gr, 1oz
1/3 cup whole milk ricotta           90gr, 3.2oz
1/3 cup Parmesan cheese – freshly grated           33gr, 1.2oz

Heat chicken stock and keep hot over low heat. Slice the spinach into strips. Peel and chop shallots. In medium saucepan heat butter and oil over medium heat. Add shallots and sauté until tender, about 5 minutes. Add rice and sauté stirring, for 2 – 3 minutes until rice has white center. Add white wine and stir. When wine is almost absorbed add a 1/2 cup of stock, stir. When stock is almost absorbed add another 1/2 cup and continue adding 1/2 cup at a time and stirring. Reserve 1/4 cup to add at the end. Taste the rice. They should be just 'al dente' – slightly resistant to the tooth but fully cooked. You can add a bit of water at this point if needed but you shouldn't have to. Add the rest of the stock, the spinach and both cheese. Stir vigorously over heat to combine well and wilt the spinach. Spoon into a bowl and serve.

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Entire Recipe / per serving
Calories:    912 / 456
Total Carbohydrates:    106 / 53
   Dietary Fiber:    5 / 2.5
Total Fat: 32 / 16
Saturated Fat: 16 / 8
Cholesterol:    101 / 50.5
Protein:    40 / 20
Calcium:    634 / 317
Sodium: 1452 / 726

I try to be accurate, but I do not guarantee it. I use 'grams' as
the unit of weight; with an approximate conversion to ounces.

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Ever wonder what to do with leftover risotto? Other than stand in the fridge and eat it?

This is the traditional Milanese dish using leftover risotto. The
risotto used should be simple, without chunks of meat or
vegetables. I used 1/4 of the Ricotta Risotto, which was creamier than
normal and required the longer cooking times to get 'dry' enough to
turn. If you have 2 cups risotto use 2 eggs, a 10" (25cm) skillet and
twice the oil and butter.

Risotto al Salto

1 cup leftover risotto, room temperature   1/4th of the Ricotta Risotto
1 egg           65gr, 2.3oz
2 tsp olive oil           9gr, .32oz
2 tsp butter           9.5gr, .34oz

Remove risotto from fridge and let warm to room temperature. (If you didn't take it out early enough, spread it on a plate to warm up a bit – or micro-wave it) Lightly whisk egg in a medium bowl. Add risotto and mix. Heat 1 tsp oil and 1 tsp butter in 8" (20cm) nonstick skillet over medium-high heat. Add the risotto to the center of the pan and spread it out with the back of the spoon. Sauté 10 – 20 minutes, until it holds together and the top starts to look dry. You should be able to carefully lift up the edge with a spatula. Once you can, take a peak to see how brown it is. It should be a nice medium-dark brown before turning. I turned it using 2 plates: slide it onto one plate, put the other on top. Flip it over and slide it back into the skillet, to which you have add the remaining butter and oil, uncooked side down. Cook an additional 5 – 10 minutes, until browned. Remove, cut into quarters and serve.

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Entire Recipe / per serving
Calories:    468 / 234
Total Carbohydrates:    57 / 28.5
   Dietary Fiber:    1 / .5
Total Fat: 31 / 15.5
Saturated Fat: 12 / 6
Cholesterol:    320 / 160
Protein:    15 / 7.5
Calcium:    194 / 97
Sodium: 510 / 255