Donatella's Riso Al Salto

This classic Milanese dish was taught to me by the master who is Donatella. She has made this special risotto-type-cake for my family in the South of France and it apparently used to be a favourite Milanese theatre treat.

Ingredients:

Vegetarian/GF
Makes 10 slices
for the roast veg:
375g chopped squash/pumpkin
3 tbsp olive oil
salt and pepper

For the risotto:
5 tbsp olive oil
3 banana shallots, diced
6 garlic cloves, diced
340g risotto rice
170ml dry white wine
1.4l veg stock, hot
2 good pinches of saffron
70g grated @granapadano
2 tbsp butter

Preheat oven to 190 C degrees and add the chopped squash, olive oil and season. Roast for 25-30 mins until soft. Then remove and chop up finely!

Set a large saucepan to a medium heat. Add 3 spoons olive oil followed by the shallots. Fry for 4 mins before adding in garlic for 1 min. Then add rice and stir for 1 min and then add the wine. Allow alcohol to be absorbed before adding in a little of the veg stock. Keep stirring and continue adding a couple ladles of stock until each has been absorbed by the rice. After 15 mins, add the saffron to the rice. The rice should be soft but a little al dente. Add the chopped squash and cheese. Stir for another 5 mins and season the rice.

Set a large non-stick frying pan to a medium heat and add 2 spoons of olive oil and the butter to melt together. Then add the risotto and spread it evenly over the pan. Turn heat to it's lowest and leave to gently simmer for 50mins-1hr. Use a knife to loosen the edges all the way round. Place a large flat plate on top of the pan and in one swoop, flip the rice over. You should be left with a crunchy golden topping.