Pan-Fried Risotto Cakes Recipe

Do you have any leftover risotto from last night's dinner? These little gems can be eaten as a main dish or on top of a salad, or make bite-sized versions for an original hors d'oeuvre. I always make extra risotto just so I can make these for lunch the next day  Yes, I am always thinking about food and salivating over the promise of the next day's meals. Unfortunately, I seem to have passed this gene onto my children. Within 5 minutes of rolling out of bed, they are asking me what's for breakfast, lunch, and dinner.

Bring your leftover risotto to room temperature (you can get a little help from the microwave if you're short on time). In a medium bowl, crack and whisk 2 eggs. In a separate bowl, mix 1 cup plain breadcrumbs, ½ cup Parmesan cheese, ½ teaspoon kosher salt, and ¼ teaspoon freshly ground pepper.

Scoop out ¼ cup of risotto and form it into a patty.
Dip the risotto patty into the egg and then dredge it in the breadcrumb mixture. Repeat the process until you have 12 risotto cakes.

Heat 2 tablespoon olive oil in a large skillet over medium-high heat. Add 4-6 risotto cakes. Don't crowd the pan or they will steam instead of browning. Cook until the bottom side is golden brown, about 2 minutes. Turn over and brown on the other side, about 2 minutes. Remove from the skillet and place on paper towel. Repeat with the remaining risotto cakes.

If you wish, serve over a bed of greens (I used spinach) and top with freshly grated Parmesan cheese.

Use it to thicken soups - seriously, it's great!

Make risotto balls (aka "arancini"). Sounds a little rude, but they're really great. Picture risotto formed into a ball, a piece of fresh mozzarella stuffed into the middle, and then the whole thing deep-fried. That equals a crispy inside with ooey, gooey insides. Check out Giada de Laurentiis' recipe. You won't regret it.

In a medium bowl, crack and whisk 2 eggs. In a separate bowl, mix 1 cup plain breadcrumbs, ½ cup Parmesan cheese, ½ teaspoon kosher salt, and ¼ teaspoon freshly ground pepper. Scoop out ¼ cup of risotto and form it into a patty. Dip the risotto patty into the egg and then dredge it in the breadcrumb mixture. Repeat the process until you have 12 risotto cakes.

Heat 2 tablespoon olive oil in a large skillet over medium-high heat. Add 4-6 risotto cakes. Don't crowd the pan or they will steam instead of browning. Cook until the bottom side is golden brown, about 2 minutes. Turn over and brown on the other side, about 2 minutes. Remove from the skillet and place on paper towel. Repeat with the remaining risotto cakes.

If desired, serve over a bed of greens (I used spinach) and top with freshly grated Parmesan cheese.

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