Things I’m eating: risotto cakes
Finally, a way to use up leftover risotto. Although I got so excited about these risotto cakes that I sort of packed away the last bit of risotto in the pan before everyone was really done with it so I’d have enough for the cakes. Hey, they’re that good. I was inspired by Ina Garten, who makes risotto from scratch just to make these cakes (except with a lot more flavoring than I added, but she is working from plain rice).
How to make risotto cakes:
- Get yourself some leftover risotto. Mix in some fresh herbs to punch up the flavor.
- Set yourself up an assembly station with 2 dishes: one with an egg, beaten, and one with some bread crumbs. If you want to get really fancy, use panko-style bread crumbs.
- Heat some oil in a frying pan (I used olive oil or canola oil, either would be good, this isn’t a deep hot fry so you’ll be ok no matter what).
- Shape your risotto and herbs into patties (mine were about 3/4 of an inch thick and maybe 2 1/2 inches wide.
- Dip in egg, dip in bread crumbs. You can do this even if you loathe eggs as much as I do.
- Fry ‘em up, about 3 minutes per side. Drain on paper towels. Eat.
I served mine with some fresh zucchini on the side, but a salad would be even more ideal.