Risotto Cakes
Why simply reheat leftover risotto when you can make these? Frying risotto patties in a little oil gives them a slightly crispy outside that contrasts well with the still soft risotto. Originally served as part of Chicken and Risotto Cakes.
Ingredients
- 1½ tablespoons extra-virgin olive oil
- leftover risotto
- salt
Instructions
We mold the leftover risotto using a biscuit cutter into small patties - roughly an inch in thickness and 2 inches in diameter.
We heat the oil in a non-stick frying pan. We saute the patties for a few minutes on each side - until they are brown and crispy on each side and heated through. We serve them up hot sprinkled with salt!