Tuesday, February 21, 2012

Pan Fried Risotto Cakes

If I could make risotto its own food group, I would. The arborio rice, slowly cooked and loved into life, even if served as a side dish, always takes center stage. Although I find risotto practically perfect in every way, it never quite tastes the same the next day. Unfortunately, I often find myself with a large container of leftover risotto that never gets eaten (GASP). Fortunately, I have discovered the single best way to turn your leftover risotto into a little bite of crispy, creamy heaven. Leftover risotto loses its creaminess, but the sticky texture of this day-old dish makes for a surprising treat. Give your leftover risotto new life by making it into pan fried cakes!

These make an easy pairing with grilled chicken, steak, or fish for any weeknight meal and could easily be turned into a small bite appetizer for your next dinner with friends. I used leftover lemon risotto and served the crispy cakes with grilled salmon and a spinach salad.

Pan Fried Risotto Cakes

Leftover risotto, chilled
Fresh mozzarella, cubed (if desired)
Olive oil

Heat oil in a medium skillet on medium heat.

Divide risotto into equal servings. Using your hands, form risotto into cakes around a cube of fresh mozzarella.

Cook the cakes for 10-15 minutes on each side, until nice and crispy. Serve hot.

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