Risotto Cakes

By Leslie Blythe Italian, Rice Baking, Frying

September 7, 2018

I have never been a fan of leftovers, they end up as a "science experiment" in the back of the fridge. However, I do like to turn leftovers into a completely new dish. These Risotto Cakes are a perfect example. Served over a bed of dressed greens and topped with gorgonzola, they make a great lunch or starter.

You can also make Arancini, which are the epitome of southern Italian street food, they are stuffed with mozzarella, dredged in breadcrumbs, and deep-fried. They are great as an hors d'oeuvres dipped in marinara sauce.

Prep: 10 mins
Cook: 20 mins
Yields: 4 Servings

Ingredients

1 large egg

2 cups cold leftover risotto

1 cup panko breadcrumbs, divided

2 tablespoons olive oil

2 tablespoons butter

For serving

mixed greens

crumbled gorgonzola, optional

Directions

1Preheat the oven to 350° F.

2Beat egg in a large bowl; stir in risotto and ½ cup breadcrumbs. Place the remaining ½ cup breadcrumbs in a shallow dish. Form the risotto mixture into eight 2½-inch cakes (using about ¼ cup for each cake) and dredge in the breadcrumbs.

3In a large nonstick skillet heat the olive oil and butter over medium heat. Add the cakes and cook until browned on the first side, 2 to 4 minutes. Turn the cakes over, add the remaining 1 teaspoon oil to the pan and swirl the pan to coat the undersides of the cakes. Cook, reducing the heat if necessary until browned on the second side, 2 to 4 minutes more.

4Put the cakes on a foil-lined baking sheet and bake for 15 minutes. Serve over a bed of dressed mixed greens. Top with gorgonzola.

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