Considered a way not to throw away the advanced risotto, the rice at the jump has become a real delight and is present in the cards of many Lombard restaurants
It has always been a dish of "Recycling", without a specific dignity, considered simply the best way not to throw the saffron rice that remained from the day before. And then, as it happens with many recovery dishes, the rice to jump has become a real one delicacy, present on the list of many typical Lombard restaurants. Crushed e sautéed in butter, jump rice is characterized by that crispy crust that forms on the surface. Preparing it is quick and easy, you only need a little manual skill in turning it over without breaking it. Follow our advice and you will have a risotto with the perfect jump.
As pprepare the rice for the jump
Take a pan, grease it with butter, roll out the saffron rice left over crush it well with the back of a spoon. Light the fire and brown the rice, until it compacts very well, forming one crispy crust. It will take 10-12 minutes. Remove the pan from the heat, place on a plate of the same diameter and spill the rice on the plate, taking care not to break it. place more butter in the pan and then gently slide the rice into it, because yes abbrustolisca also on this side. Another ten minutes of cooking and then your risotto will be ready.
Browse the tutorial with the illustrated steps!
This recipe has already been read 141 times!