The Italian kitchen is famous for superior ingredients, and for letting nothing go to waste. This recipe for risotto al salto, which uses leftover, day-old risotto, is a perfect example: You start with a creamy, well-made saffron risotto, then make a crispy delicious cake from it the next day. I’m not the first to notice that many people make more risotto than they need just so they can have extras for this golden perfection the next day. Featured in: This Breathtakingly Crisp Risotto Cake Is Italian Perfection.
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Serving Size: 1 recipe (2084g) | ||
Recipe Makes: 1 | ||
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Calories: 1294 | ||
Calories from Fat: 779 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 86.5g | 115 % | |
Saturated Fat 46.3g | 232 % | |
Monounsaturated Fat 27.6g | ||
Polyunsanturated Fat 6.5g | ||
Cholesterol 225.5mg | 69 % | |
Sodium 3030.7mg | 105 % | |
Potassium 2165.5mg | 57 % | |
Total Carbohydrate 75.4g | 22 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 74.2g | ||
Protein 49.9g | 71 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1294
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