Risotto al salto with crab and gremolata
Got risotto left from yesterday? One of our recipes, perhaps? Either way — risotto al salto is the ultimate way to bring the leftovers back to life.
Ingredients
For the gremolata
- ml Flat-leaf parsley
- ml Olive oil
- tbsp White wine vinegar
- Garlic cloves
- tsp Salt
For everything else
- Yesterday's risotto
- Butter, oil and lemon, for frying and seasoning
- tbsp Chives, to garnish
- g Crabmeat
Instructions
Use yesterday's risotto! Haven't got any? You can of course make a fresh batch, wait until it's cold and then get going — but do have a look at our risotto recipes :knife_fork_plate:️
Put a frying pan over a medium to high heat and add equal parts butter and oil.
Spread the cold risotto out evenly in the pan.
Fry until it's heated through and has taken good colour on each side. That can take 5-6 minutes.
Turn the risotto out of the pan onto a plate.
Crab with gremolata
Put all the gremolata ingredients in a container and blitz them to a paste with a stick blender.
Fold the crabmeat into the gremolata.
Shape the gremolata and crab into a quenelle and arrange it on top of the risotto cake.
Garnish with chives and plenty of good olive oil.
For the gremolata
For everything else
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