Leftovers' Leftovers

After so many lamb head dinners, there is now a need to make a lamb head breakfast.  This isn't a problem since last night's insanely rich risotto wasn't finished, as it only takes a few bites to enter a carbatose state of bliss.  It's no good to dwell on the amazing past; people are hungry now, and need to be fed more head.

The most popular dish made from leftover risotto is arancini, which is a fried, battered ball of risotto filled with mozzarella cheese.  Though it's very delicious, it's also a pain to make.  The easier, and still very delicious remaining option is to make risotto al salto, which is essentially a pan fried risotto pancake.

Begin by beating an egg, which will hold the risotto together.  One egg per cup of leftover risotto is good enough.  Re-season with truffle salt, then mix the egg and risotto together, and finally form into pancakes ~.5 inch thick.

Preheat a non-stick skillet, and melt a generous amount of fat or butter.  Cook the pancakes in batches, so not to crowd the pan.  The goal is to create a brown, crusty exterior while maintaining a warm creamy center.  2-3 minutes per side should suffice.

Garnish with a squeeze of fresh lemon juice, and grate a mountain of Parmigiano-Reggiano on top.  Give the cheese a moment to melt from the residual heat of the risotto, then consume immediately.  Each forkful contains the mixed textures of the brown, crunchy crust and the creamy risotto center; enriched with the flavor of truffle; heightened by the acid of the lemon juice; and made even more delicious by the Parmigiano-Reggian (an expected result of all cheese integrations).  

This is only the single most delicious recipe on the entire blog, so go do it!

Truffled Lamb Head Risotto Al Salto with Parmigiano-Reggiano and Lemon

Comments

[Jeff]

So let me get this straight. The goal is to maintain a warm creamy center?

Get head
Beat egg
Lube pan
And finish off by squeezing the lemon juice

-nice...

[Stash]

Yes Jeff! Risotto is naturally rich and creamy, so think of that but with a crusty pan fried exterior. And cheese makes everything better :D

[Tatiana]

Dear God, there will be a mad run on Lamb's heads! And I will totally be in front of the line. This is super delicious. I am going to make this. Like, tomorrow.

[deodorant powder]

leftover risotto and the fill up with cheese is always an yummy stuff.

[Chef E]

Oh Stash! This has me reeling...I have a curiosity for 'head' of any animal since I read about it, but this combination especially has me wanting to find a source...although I am wondering if you had any meat pieces in this crusty goodness? Leftovers right?

Oh well, and your right, the balls are quite a pain to make, but my son loves them!