Risotto al Salto

Method

1. Take leftover risotto (preferably Milanese risotto) that has been cooled and firmed in the refrigerator.
2. Melt a knob of butter in a non-stick pan over medium heat.
3. Place 3–4 spoonfuls of the leftover risotto into the pan and flatten them into an even, compact layer.
4. Grate a generous amount of Parmigiano Reggiano over the top to help bind the risotto cake.
5. Cook over medium heat for 7–8 minutes until the bottom is golden and a crispy crust forms.
6. Meanwhile, prepare the zucchini salad: slice the zucchini very thinly (green part only), place in a bowl, add a pinch of salt, fresh marjoram leaves, and a drizzle of extra-virgin olive oil. Mix with your hands and refrigerate for about 10 minutes.
7. Flip the risotto cake: lightly oil a plate, place it over the pan, invert the pan so the cake falls onto the plate, then slide it back into the pan (or flip it with a spatula if you are confident).
8. Add a little more butter and another grating of Parmigiano on the top, then cook for another 5 minutes until the second side is also golden and crispy.
9. Remove the risotto al salto from the pan, blot lightly with paper towels if needed.
10. Serve the risotto cake with the chilled zucchini salad on the side. Optionally sprinkle with poppy seeds and a final grating of black pepper.