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
- 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
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.