Crispy pan-fried risotto (Riso al salto)

A golden, compact disc, riso al salto appears like a large crisp wafer, deep golden in color and fragrant with butter and saffron. On the outside it forms a thin, crunchy crust, while inside it remains soft and creamy, with the grains still bound together from the original risotto. The contrast between the crisp exterior and the velvety center is its secret. It is often enjoyed as a first course or a light single dish, especially at lunchtime in Milanese trattorias.