Yesterday's Risotto, Quietly Transformed
Riso al salto is a dish born from patience and leftover grace — the Milanese tradition of pressing cold risotto into a hot pan until it surrenders to something entirely new. What was soft and yielding becomes golden and crisp at the edges, tender at the center. There's something quietly satisfying about that transformation, the way time and heat conspire to make something even better the second day. This is a recipe that rewards the cook who planned ahead, and forgives the one who simply couldn't let good risotto go to waste.
Ingredients
- 3 tablespoons butter, divided
- 1 package Alessi Cacio e Pepe Risotto
- Alessi Extra Virgin Olive Oil, for frying
- 2 eggs, fried
- Alessi Sea Salt and Black Peppercorns, to taste
- 1/4 cups cherry tomatoes, sliced
- 5-7 basil leaves, torn for serving
- grated Parmigiano-Reggiano, for serving
