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Risotto al Salto Recipe

Risotto al Salto

Giada De Laurentiis

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Risotto Cravings

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (23)

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Average Rating:

Total Reviews: 23

Showing 1-10 of 23

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  • on April 25, 2011

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    This was really yummy, thought it would be harder but it wasn't ! My whole family loved it, made it for Easter dinner!

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  • on November 11, 2008

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    I usually love everything that Giada makes and was thrilled to find a way to use leftover risotto. I tried a variation of this recipe from Giada's cookbook, EVERYDAY ITALIAN and it was awful! The recipe called for 1T. butter and 1 T olive oil in a large skillet and cook over medium-low heat. In spite of the oil and butter, the risotto was almost impossible to remove from the pan and what did come out was so greasy, I couldn't eat it. Perhaps this approach using cooking spray in a non-stick pan will work better, but the cookbook recipe certainly didn't.

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  • on August 21, 2007

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    Absolutly delicious!

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  • on July 22, 2007

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    This recipe is well worth the time it takes to make it.

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  • on May 25, 2007

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    I loved this recipe in its simplicity and highness in flavor. It takes a little while, stirring at the pot until the liquid is gone...put on a good show or some music, it's worth it.

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  • on March 20, 2007

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    I had always wanted to make risotto and see what all the fuss was about. I am so glad I began with this recipe. It was easy to follow and tasted great. Even my ten year old enjoyed it.

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  • on March 20, 2007

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    I haven't made THIS risotto, but I've been using this technique (frying patties with LEFTOVER risotto for years. Any good risotto recipe works well but why not save time by using leftovers? After all, it does call for/require COLD risotto.

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  • on February 11, 2007

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    First time making it, and it was outstanding. Thanks!!!

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  • on January 27, 2007

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    This was extremely easy to make and "delish!" It was great to have some left over to warm up after coming home.

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  • on December 26, 2006

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    Excelent

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