Riso al salto is an Italian fried risotto cake that is crispy outside, tender and flavorful inside.

This dish is popular in the North of Italy, where it’s made with leftover saffron risotto (you can make it with any risotto) sautéed in plenty of butter (we use olive oil) until a thin crispy outer shell forms.

Riso al salto is now considered a gourmet dish, but we think it’s an excellent recipe for using leftover risotto.

Vegan riso al salto, Italian fried rice

Dietary Note: this recipe is suitable for a vegetarian, vegan, and gluten-free diet.

Don’t have time to read the full blog post? JUMP TO RECIPE HERE!

What is riso al salto?

riso al salto

Made with leftover saffron risotto, riso al salto was born in the famous Ristorante Savini in Milan in the 70s.

Of course, you can make this dish with any leftover risotto—we tried it with leftover tomato, zucchini, and mushroom risotto, and it turned out delicious!

In the past, riso al salto was served to guests who attended the famous Ristorante Savini late in the evening after a concert in the nearby theatre, “La Scala.”

It quickly became one of the most sought-after meals of the Italian elite, actors, and famous people, who would go to the Savini restaurant and order this simple, ingenious, and irresistible dish.

The original Italian “riso al salto” recipe fries the leftover saffron risotto in butter.

Here we veganized this dish, making it as tasty, crisp, indulgent and delicious as the original Milanese recipe.

Like our Italian rice balls and risotto cakes, this one’s an excellent recipe to use risotto leftovers and turn them into a kids-friendly family meal.

Our recipe is simple and lighter than the original, and it can be made with any risotto.

Thanks to its crisp exterior texture and flavor-packed core, riso al salto is guaranteed to be a crowd-pleaser.

Ingredients and substitutions for riso al salto

ingredients with rice and saffron

Quantities are in the recipe box at the bottom of the page.

Saffron risotto leftover

The original Italian recipe of riso al salto is exclusively made with yellow saffron rice.

Here’s our recipe to make a delicious saffron risotto – it’s made with:

  • Extra virgin olive oil
  • Onion
  • Arborio rice
  • Dry white wine
  • Vegetable broth
  • Saffron threads or powder
  • Salt
  • Butter or vegan butter
  • Grated parmesan or non-dairy cheese

Extra virgin olive oil

You’ll also need extra virgin olive oil to sauté the risotto on the pan.

How to make riso al salto

US cups + grams measurements in the recipe box at the bottom of the page.

Take the leftover saffron risotto out of the refrigerator.

Tip: This traditional Italian recipe uses leftover risotto. If you make the risotto from scratch, it needs to be thick and let it cool completely before cooking.

leftover saffron rice from the fridge

On a non-stick pan, warm up 2 tablespoons of extra virgin olive oil.

Add 3 to 4 tablespoons of the leftover saffron risotto to the pan. Keep the heat set to low.

arranging the leftover saffron risotto on the pan

Flatten the rice to get a disc as big as the pan. The disc should be just over 1/2 inch or 1cm thick.

leftover risotto flattened on the pan

Sauté for 10 minutes, on medium-low heat, without turning it.

While cooking, adjust the edges of the disc with your spatula to make it perfectly round.

During this stage, the rice might stick to the pan. It’s ok if it sticks at the beginning.

At around the 3-minute mark, you should try to move the rice disc around. Be gentle.

It might break at this point. If it does, stick it together with your spatula.

Around the 8-minute mark, you should be able to move the rice disc around the pan without the help of your spatula.

adjusting the rice with a spatula to make it round

Now it’s time to turn it. Take a clean plate the size of your rice disc and put it on top of the rice.

Then, keep your left hand on top of the plate, and with your right hand, turn the pan around.

ATTENTIONWHILE TURNING THE PAN, HOT OIL MIGHT DRIP ON YOUR ARM. 

To prevent this, let the oil drip on a second empty plate before you flip the pan completely.

getting rid of excess hot oil from the pan

Put the pan back on the heat, add two more tablespoons of olive oil, and gently slide the rice disc in from your plate.

sliding the rice patty back onto the hot pan

Now, cook the other side for another 10 minutes. Keep the heat low to allow for a slow and very crisp caramelization of the rice.

Riso al salto - Italian fried rice

Tips

Use leftover risotto

Freshly made risotto will not work for this recipe as it contains too much moisture.

Make the vegan saffron risotto in advance, at least a few hours, and let it cool down completely. It is best if you make it one day ahead.

This will allow the rice to dry up, and it will fry perfectly, creating an ultra-crisp coating.

Fry it slowly

To get the best crisp caramelization of the vegan riso al salto, you must fry it on low heat for an extended period (about 10 minutes per side) to allow the juices to evaporate.

Also, this way, the starch of the rice will caramelize perfectly without burning. The texture and flavor will blow your mind!

Mind the hot oil

When flipping the fried rice, be very careful not to let the hot oil drip down the pan and on your arm.

To prevent this from happening, watch our video to learn the technique of flipping. You need to make sure the hot oil drips on an empty plate, before you turn the pan upside down.

Questions

WHAT DOES “RISO AL SALTO” MEAN?

Riso al salto literally means “jumped rice.” This refers to the dish’s original cooking method, which involves shallow-frying it on a pan and then flipping it in the air, like a jump, to turn it around. In this preparation, we avoid the jump and use a plate instead. It tastes the same!

WHO INVENTED RISO AL SALTO?

According to the Italian Food Blogger Association, Ristorante Savini invented riso al salto in Milan at the beginning of the 70s.

Storage

Riso al salto is already made with leftover saffron risotto, and it’s best eaten right off the pan.

The crispiness and flavor of this fried rice don’t last if stored.

More risotto recipes

More rice recipes

riso al salto

Riso al Salto

By: Nico Pallotta
5 from 1 vote
Riso al salto is an Italian fried risotto cake that is crispy outside, tender and flavorful inside.
It’s an excellent recipe for using leftover risotto.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 people
Course: Antipasto, First Course
Cuisine: Italian

Equipment

  • Non-stick pan

Ingredients

  • 7 ounces saffron risotto leftovers <– click to see our recipe (use leftovers from previous day)
  • 4 tablespoons extra virgin olive oil

Instructions 

  • On a non-stick pan, warm up 2 tablespoons of extra virgin olive oil.
    Add 7 ounces saffron risotto leftovers to the pan.
    arranging the leftover saffron risotto on the pan
  • Flatten the rice to get a disc as big as the pan. The disc should be just over 1/2 inch or 1cm thick.
    leftover risotto flattened on the pan
  • Sauté for 10 minutes, on medium-low heat, without turning it.
    While cooking, adjust the edges of the disc with your spatula to make it perfectly round.
    During this stage, the rice might stick to the pan. It’s ok if it sticks at the beginning.
    At around the 3-minute mark, you should try to move the rice disc around. Be gentle.
    It might break at this point. If it does, stick it together with your spatula.
    Around the 8-minute mark, you should be able to move the rice disc around the pan without the help of your spatula.
    adjusting the rice with a spatula to make it round
  • Now it’s time to turn it. Take a clean plate the size of your rice disc and put it on top of the rice.
    Then, keep your left hand on top of the plate, and with your right hand, turn the pan around.
    ATTENTION: WHILE TURNING THE PAN, HOT OIL MIGHT DRIP ON YOUR ARM.
    To prevent this, let the oil drip on a second empty plate before you flip the pan completely.
    getting rid of excess hot oil from the pan
  • Put the pan back on the heat, add 2 more tablespoons of olive oil, and gently slide the rice disc in from your plate.
    sliding the rice patty back onto the hot pan
  • Now, cook the other side for another 10 minutes. Keep the heat low to allow for a slow and very crisp caramelization of the rice.
    Serve on a plate with a side salad.
    Riso al salto serving suggestions

Notes

Nutrition information is an estimate for 1 serving of riso al salto out of 4 servings.
ALSO ON THIS PAGE

Nutrition

Calories: 228kcal, Carbohydrates: 18g, Protein: 2g, Fat: 16g, Saturated Fat: 2g, Potassium: 70mg, Dietary Fiber: 1g, Sugar: 1g, Vitamin A: 648IU, Vitamin B6: 1mg, Vitamin C: 1mg, Vitamin E: 2mg, Vitamin K: 11µg, Calcium: 6mg, Folate: 51µg, Iron: 1mg, Manganese: 1mg, Magnesium: 7mg, Zinc: 1mg
Tried this recipe?Leave a comment below or mention @nicoandlouise on Instagram. We are also on Facebook, Pinterest, YouTube, and TikTok.


Nico and Louise in the kitchen

Hi! We are Nico & Louise

Welcome to The Plant-Based School, a food blog with easy, tasty, and wholesome recipes.

Our aim is to help you and your family eat more veggies through delicious recipes with simple ingredients.

Easy right?

5 from 1 vote (1 rating without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating