Nutritional Info

Nutrition Facts

Serving Size 1 (14g)

Calories 101
Calories from Fat 97 (96%)
Amount Per Serving %DIV
Total Fat 10.8g 17%
Saturated Fat 3.8g 19%
Monounsaturated Fat 4.5g
Polyunsaturated Fat 2.6g
Trans Fat 0.0g
Cholesterol 12.3mg 4%
Sodium 3.9mg 0%
Potassium 5.2mg 0%
Total Carbohydrate 0.1g 0%
Dietary Fiber 0g 0%
Sugars 0g
Protein 0.1g 0%

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Recipe Description
This golden risotto pancake is crisp on the outside and creamy on the inside. In Milan, the pancake is called risotto al saito, meaning "jumping risotto," because it is cooked in hot butter, which makes it seem to jump out of the pan. Though the Milanese typically prepare the pancake with leftover Saffron Risotto, I use all kinds of risotto and sometimes make it from scratch just for this purpose.
Prep time
10 min
Cook time
10 min
Ready In
20 min


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Serves To:USMetric
2 Cup(c)  cold leftover risotto
1   large egg, beaten
2 Tablespoon(T)  unsalted butter


In a medium bowl, mix together the risotto and the egg until well blended. In a medium non stick skillet over medium heat, melt 1 tablespoon butter. Add the risotto and flatten it out with a spoon. Cook until crusty and golden brown on the bottom, about 5 minutes. Flip the pancake onto a dinner plate. Melt the remaining butter and slide the pancake back into the pan. Flatten it well with the back of the spoon. Cook until golden, 4 to 5 minutes more. Slide the pancake onto a plate. Cut into wedges and serve hot.

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Crisp Risotto Pancake
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