Risotto al Salto, great use for leftover risotto, Thyme for Cooking.

Step 1

Remove risotto from fridge and let warm to room temperature. (If you didn't take it out early enough, spread it on a plate to warm up a bit - or micro-wave it)

Step 2

Lightly whisk egg in a medium bowl.

Step 3

Add risotto and mix.

Step 4

Heat 1 tsp oil and 1 tsp butter in 8" (20cm) nonstick skillet over medium-high heat. Add the risotto to the center of the pan and spread it out with the back of the spoon.

Step 5

Sauté 10 - 20 minutes, until it holds together and the top starts to look dry. You should be able to carefully lift up the edge with a spatula. Once you can, take a peak to see how brown it is. It should be a nice medium-dark brown before turning.

Step 6

To turn: slide it onto one plate, put another plate on top. Flip the plates over.

Step 7

Slide the cake back into the skillet, uncooked side down, to which you have added the remaining butter and oil.

Step 8

Cook an additional 5 - 10 minutes, until browned.

Step 9

Remove, cut into quarters and serve.