Whenever you have leftover risotto, save it for risotto cakes.  Serve them as an appetizer, side dish or served on baby arugula as a hearty salad.

Risotto Cakes

Whenever you have leftover risotto, save it for risotto cakes.  Mushroom risotto makes especially good risotto cakes. Serve them as an appetizer, side dish or served on baby arugula as a hearty salad.

When I’m traveling in the motorhome, I occasionally use store-bought risotto, especially if I’m preparing other dishes on the stove.  To add some extra flavor and color, I’ll sometimes add corn, peas, or sun-dried tomatoes. 

Preparation time: 10 minutes Total time: 10 minutes

One-butt kitchen needs: 

  • Nothing special for this one

Serves 4 to 6

Ingredients

  • 2 cups cold, day-old (or longer) risotto
  • 1 egg, beaten
  • Optional ingredients: corn, peas, sun-dried tomatoes
  • ¼ cup corn meal
  • 2 tbsp olive oil

Directions

In a bowl, beat the egg. Mix in the risotto and any optional ingredients. 

Use around 1/4 to 1/3 cup risotto mixture for each patty.  Press both sides of the patty into the corn meal. Fry in 2 tbsp hot oil, turning once, until crispy and nicely browned.

 

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