A first course that smells like home? Here’s the sautéed rice

Sauteed rice: ingredients and recipe to prepare a dish born as an idea to recycle leftover rice which becomes a real delicacy!

Today's recipe takes us straight to Lombardy: sautéed rice, in fact, is a typical Milanese recovery dish, created to recycle leftover risotto , whether yellow or Milanese style . Without adding anything else to the rice which is now cold from the day before, it is possible to create a completely new, crunchy and tasty recipe.

Tradition dictates that it should be prepared with the classic saffron risotto, but as always we find many variations ! There is the one with tomato, the one with vegetables, the one with asparagus and the one with the addition of ossobuco. In short, even in this case you have the opportunity to indulge yourself and try new dishes. The beauty of sautéed risotto is that it can be made with any leftover risotto .

How to prepare the stir-fried rice recipe

1. First, if you don't have any leftover, prepare the saffron risotto . Finely chop the onion and brown it in a spoonful of butter until tender.
2. Add the rice and toast it over a high heat then add the white wine. When you no longer smell alcohol rising from the pan you can start actually cooking the rice by adding the broth .
3. To prepare a good risotto, it is important to always add the broth little at a time and very hot. About halfway through cooking, add the saffron dissolved in a little broth. After about 16-18 minutes the rice is ready. Remove it from the heat and stir in the butter and parmesan.
4. Transfer it to a container and let it cool completely. The ideal would be to leave it in the refrigerator for at least 8 hours.
5. When preparing the sautéed rice (with these doses you will get two), transfer half of the very cold risotto onto a plate and spread it out so as to obtain 1 cm thickness . Alternatively you can use two sheets of baking paper.
6. Heat a pan and melt half the clarified butter in it. Flip the rice when the pan is hot and cook for 5 minutes.
7. Using a plate or a flat lid, turn the rice and continue cooking on the other side for 5 minutes. Do the same with the rest of the rice and then serve it hot and crunchy.

Leftover pan-fried rice can be prepared with both saffron risotto and Milanese risotto. The choice is yours, the important thing is to respect the instructions we have given you to ensure that it does not break and remains crunchy.

We also leave you a nice video where a DOC Milanese chef prepares and talks about the preparation of this typical recipe in dialect. If you prefer, you can do like him and spread the risotto directly in the pan.

Conservation

Sautéed rice, as already mentioned, is a classic reuse recipe. Once cooked, it can be stored for a maximum of one day in the refrigerator in an airtight container. We do not recommend freezing.

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