Every time I make risotto, there is always a lot left over. I never know what to do with it, and it doesn't have the right texture when re-heated. I've been hearing of people making risotto cakes with their leftover risotto, so I thought I'd give it a try. I'm so glad I did because it was absolutely delicious. I made one of those just-add-water gravy mixes to drizzle on top, and we had a nice meal. I'm looking forward to making many more risotto cakes in the future and trying out different toppings. I'm thinking marinara sauce with sprinkles of fresh basil would be nice.
Risotto Cakes
Ingredients:
2 cups Risotto
1 cup Panko breadcrumbs
2 Tablespoons olive oil
Topping of your choice (gravy, marinara sauce, Parmesan cheese, etc.)
Directions:
Shape risotto into 4 round patties (about 3-1/2 inches wide). Dredge in breadcrumbs.
Cook patties in hot oil in a non-stick skillet over medium-high heat for 3 to 4 minutes on each side or until golden brown. Serve warm with desired topping(s).
Source: Southern Living June 2008 issue
1 comment:
Yuuuuuum!!!!! This sounds really good. The picture looks like you have chicken on the inside. I'll bet you could put a chunk(s) of meat or a ball of cheese in the middle which would make it good, too. Illu!
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