Best thing ever to do with leftover risotto.
Check out the full blog posting for additional information.
Ingredients
- 1 1/2 cups Leftover Cooled Risotto
- 1 Egg, beaten
- 1 inch squares Mozzarella cheese 1/4 inch thick
- 1/2 cup (approx) Panko, or gluten free breadcrumbs for coating
- 1 cup (approx) Oil for shallow frying Canola, sunflower, vegetable oil
Instructions
- Combine leftover risotto with beaten egg. Mixture should be sticky. If mixture is exceptionally soft, add just enough breadcrumbs to firm it up.
- Using wet hands, form 1/2 cup risotto mixture around one cheese square to form a cake, completely enclosing cheese.
- Coat risotto cakes with crumbs, pressing to ensure they adhere.
- Heat approximately 1/2 inch (1cm) oil in a 10 - 12 inch diameter heavy, deep-sided frying pan, until very hot (surface shimmers, wisps of smoke just beginning to appear). Add the risotto cakes. Watch carefully, and moderate heat to avoid burning. When first side is well browned, turn to brown second side. Remove, and drain on paper towels.
- Serve immediately with tomato sauce.
- Cooked risotto cakes can be frozen, individually wrapped. Reheat in a toaster oven, or in the microwave at 50% power.
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