7ounces(200grams)saffron risotto leftovers<-- click to see our recipe (use leftovers from previous day)
4tablespoonsextra virgin olive oil
On a non-stick pan, warm up 2 tablespoons of extra virgin olive oil.Add 7 ounces saffron risotto leftovers to 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.
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.
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.
Put the pan back on the heat, add 2 more tablespoons of olive oil, and gently slide the rice disc in from your plate.
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.