Risotto Al Salto

Ingredients

• 2 1/2 tablespoons unsalted butter
• 2 cups leftover risotto , such as risotto alla milanese, fully cooled
• Freshly grated Parmigiano-Reggiano or Grana Padano, for serving

Directions

1. Coat 2 flat 10- or 11-inch plates lightly with grease; any oil works, and a little extra butter is fine too. Set a well-seasoned carbon steel skillet, 10-inch size, or a 10-inch nonstick skillet over high heat, then melt the butter until it foams.
2. Add the rice, then press it with a spatula into a flat, round cake. Cook it over high heat, using the spatula to snug up the top and sides into a firm pancake shape. As it cooks, swirl the pan so the pancake keeps moving and the heat stays even; it should release rather than cling. When side 1 is deeply browned, with color visible around the edges, it is ready to turn. If the cake breaks while you swirl or jiggle the pan, just press it back into shape with the spatula.
3. Slide the pancake gently onto 1 of the greased plates. Put the other greased plate upside down over it, then, in 1 quick motion, flip the stacked plates and remove the plate now on top.
4. Carefully ease the pancake back into the skillet, repairing any torn or rumpled areas with the spatula. Cook again, continuing to swirl, jiggle, and pat it into place, until side 2 is well browned.
5. Slide the pancake onto a warmed serving plate, being careful as you go. Grate the cheese all over the surface, and serve right away.