Name: Mini Saffron Risotto ‘al Salto’ with Fondue and Sprouts
Prep time: 1200 s
Cook time: 2400 s
Total time: 7200 s
Yield: 4
Cuisine: Italian
Ingredients: Shallot: 1; Extra virgin olive oil: to taste; Carnaroli rice: 320 g; Vegetable stock: 1 l; Saffron powder or threads: 0.15 g; Butter: 60 g; Grana Padano cheese: 60 g; Salt: to taste; Pepper: to taste; Fresh cream: 100 ml; Grana padano cheese for the fondue: 40 g (grated); Mixed sprouts: to taste

Mini Saffron Risotto ‘al Salto’ with Fondue and Sprouts

17 Aug 2026

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Difficulty

Medium

Total Time

2H 0MIN

Cuisine

Italian

Ingredients

Shallot: 1

Extra virgin olive oil: to taste

Carnaroli rice: 320 g

Vegetable stock: 1 l

Saffron powder or threads: 0.15 g

Butter: 60 g

Grana Padano cheese: 60 g

Salt: to taste

Pepper: to taste

Fresh cream: 100 ml

Grana padano cheese for the fondue: 40 g (grated)

Mixed sprouts: to taste

A contemporary reinterpretation of the classic Milanese risotto, transformed into small, crispy discs to share.

Risotto al salto originated in Milan as a clever way to avoid food waste in the kitchen, using up leftover risotto from the previous day. Over time, the dish has become a true speciality of Lombard cuisine thanks to its golden crust and soft interior.

The traditional method involves pressing the risotto and sautéing it in a pan until it forms a crispy, compact surface, almost like a thin caramelised crust. Recently, it has been rediscovered by high-end restaurants and contemporary bistros, which have particularly highlighted the contrast between its crispy exterior and creamy centre, often pairing it with toppings that go beyond the most classic ingredients.

In this version, saffron risotto is transformed into small, crispy discs or cubes, topped with a light Grana Padano fondue and fresh sprouts. A simple yet deeply satisfying recipe, with alternating textures that create a perfect balance.

How to make Mini Saffron Risotto ‘al Salto’ with Fondue and Sprouts

01.

Make the Saffron Risotto

Finely chop the shallot and fry gently in a saucepan with a little extra virgin olive oil.
Add the rice and toast it for a couple of minutes, stirring constantly.
Start cooking by adding the boiling vegetable stock a little at a time. After about 10 minutes, dissolve the saffron in a little hot stock and add it to the risotto.
Cook the rice until done, continuing to add stock as required.
Turn off the heat and stir in the butter and Grana Padano. Season with salt and pepper.

02.

Shape and Cook the Risotto

Spread the risotto onto a baking tray lined with baking paper and leave to cool completely.
Using a pastry cutter, cut out small discs of risotto no more than 2 cm thick. (Alternatively, you can use rectangular or square pastry cutters).
Heat a non-stick frying pan lightly greased with oil and brown the discs on both sides until they have a golden, crispy crust.

03.

Make the Fondue

Prepare the fondue by heating the fresh cream in a small saucepan and adding the grated Grana Padano a little at a time.
Stir until the sauce is smooth.

04.

Assemble and Serve

Arrange the mini risotto discs on a serving plate, top with a little fondue and add the fresh sprouts before serving.

TIP

To replace the sprouts with gremolata, a typical Lombard condiment, finely chop 30g of parsley, 1 clove of garlic and the zest of 2 lemons. Then add a tablespoon of olive oil and the juice of half a lemon.