Photo: c. foodblogchef 2020
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RISOTTO CAKES
Ingredients:
…left-over risotto (I used Lemony Mushroom Risotto from this site, but any left-over risotto is fine.)
…1 tablespoon olive oil
…Panko bread crumbs (optional for added crunch value)
Preparation:
1. Using about a 1/3 of a cup of cold risotto, gently compress the sticky risotto to form patties (like hamburger patties) about 1-1 ½ inches thick. (See *Note below)
2. Optional: spread some Panko crumbs on a plate and carefully press the risotto patty onto the crumbs to coat; repeat with other side.
3. Preheat a heavy bottom skillet over medium-high heat and add the olive oil.
4. Once the oil starts to shimmer, gently place the risotto cakes on the skillet and don’t move them for 2 minutes. At this point check for the desired golden brown crust; if it hasn’t reached golden brown, continue to cook for another minute. Gently turn over the cakes and cook for another 2-3 minutes.
*Note: if you don’t want to handle sticky cold risotto, using a 2 or 3 inch cookie cutter as a mold and parchment paper on a flat surface, press the risotto into the round until you have the desired thickness for your patty. Use your fingers or a spoon to carefully push the perfectly formed risotto patty out of your cookie cutter mold.