Risotto CakesPosted: January 21, 2009
Whenever I make risotto, it always makes a ton. So, I decided to try making risotto cakes that I have been hearing about. I topped it with a lemon aioli, but any would work well. They were great and a great use of my leftover risotto. I used my basic risotto recipe the other day for our dinner.
Leftover Risotto-I used basic risotto Any leftover risotto will work.
Panko or Bread Crumbs
EVOO for frying in pan
Form risotto in to several patties. In three plates, add flour to one, egg beaten in other, and bread crumbs to the final plate.
After forming the patties, I quickly dipped them in the flour, then egg (let excess drip off), and then into bread crumbs. Once all were done, I refrigerated them for a couple hours to keep shape for easy frying.
Once firm, heat oil in pan. I used about 6 tbsp. Once warm drop patties into oil and fry about 3-5 minutes (or until golden brown) on each side. Let drain onto a paper towel while finishing the other patties. I served slightly warm with a bit of lemon aioli on top.