Rice to jump recipe of 03-05-2016 [Updated on 19-01-2017]
The sautéed rice is a typical preparation of Lombard cuisine. Born as a recipe to recycle the leftovers of the yellow risotto from the day before, now the Rice to the jump it is a dish that is often found also in typical Milanese restaurants. I discovered this dish by watching an episode of Hell's Kitchen, I admit that before then I was unaware of its existence, but once I saw its preparation, I had a great desire to cook it, very good and a really good idea to "ennoble" of leftover risotto! Friends I leave you to the recipe, as I prepared it, if you have any advice or suggestions to give me for the next time I will prepare the sautéed rice, tell me, I salute you and wish you a good day. A kiss, Flavia
How to make sauteed rice
Clean the onion, cut it finely and sauté it in a saucepan with a drizzle of oil and 1/3 of the butter.
Add the rice and toast it.
Dissolve the saffron in the white wine, add it to the rice and let it evaporate over medium-high heat.
Cover with the boiling broth and cook, adding more hot broth a ladle at a time as needed.
Cook the rice al dente (on average it will take about 15 minutes), then remove the saucepan from the heat, stir in the Parmesan and half of the remaining butter and season with salt. Let it cool completely.
Once cold, place a 10 cm pastry ring on a plate, put in 1/4 of the rice and compact well. Repeat to create the 4 discs, then place in the fridge to harden for 1 hour.
Melt the remaining butter in the pan (the clarified butter should be added), then cook the rice discs until golden brown on both sides.
Serve your sauteed rice immediately.