Riso al Salto with Alessi Cacio e Pepe Risotto
- Prep Time: 1 hour 30 minutes
- Total Time: 1 hour 55 minutes
- Yield: 2 as a main, 4 as a side
Ingredients
- 3 tablespoons butter, divided
- 1 package Alessi Cacio e Pepe RisottoAdd
- Alessi Extra Virgin Olive Oil, for frying
- 2 eggs, fried
- Alessi Sea Salt and Black Peppercorns, to taste
- 1/4 cup cherry tomatoes, sliced
- 5-7 basil leaves, torn for serving
- grated Parmigiano-Reggiano, for serving
Instructions:
- Prepare Alessi Cacio e Pepe Risotto per package instructions.
- Transfer cooked risotto to a shallow pan and let cool completely. Refrigerate for 1 hour to chill, or make risotto the night before to save time on prep the day of serving.
- In a small nonstick or cast iron pan, heat remaining tablespoons of butter over high heat. Use a spatula to press risotto into bottom of the pan, creating a flat, pancake-like layer. Continue to flatten the risotto as it crisps, cooking until browned. When ready, place your serving plate on top of pan and flip risotto onto plate.
- Meanwhile, heat Alessi Olive Oil over medium in a small frying pan. Crack two eggs into olive oil. Fry until your preferred doneness. Season with salt and pepper.
- Top risotto with fried eggs, tomatoes, basil and grated Parmigiano-Reggiano.
Chef’s notes: This recipe is the perfect way to repurpose any leftover Alessi risotto! If you have prepared and chilled risotto on hand, start from step 3.
You may also wish to finish with a drizzle of olive oil and cracked black pepper.