As much asI like to advocate risotto, steamy, creamy and just off the skillet, there’snot much to say about it’s leftovers, a sticky mess with as much appeal as thedirt that follows the snow, except for two words, risotto cakes.
And the worldmore than rights itself and all is good again. It’s a wonder how there wereleftovers from the mushroom scallion risotto in the first place.
I think ofthese cheddar risotto cakes as the lazy alternative to making arancini, thosefantastic deep fried rice balls that are as laborious to make as they areawesome to eat.
Well, with these lightly fried patties, you get the crunchinessoutside, the creaminess inside, the pungent flavor of the sharp cheddartogether with the mellowed flavors of the risotto itself, and it takes aboutfifteen minutes to have them on the table, ready to eat. If you add the littlefresh salad on top, like I did here, add five more minutes.
That’s what I calla good use of cold rice, or the reason why I actually love to have leftovers.For dishes like this one.
I rememberI had two very favorites when I was a kid, which I always said I could eat inany type, shape or form: chicken and rice. I’ve changed my mind about theformer, thanks my evolved palate for that, the idea of liking dry cold chicken todaymakes me cringe, but rice is pretty much holding it’s ground through the years,a lot of years btw.
I base myrice consumption on one of my mother’s emergency meals, white rice with friedegg on top, with a runny yolk that coated the white grains and made the wholething better than having french fries for dinner.
Well, not quite since theultimate combination was french frieswith an egg on top, sort of eggs and soldiers, where the latter are homemadefrench fries, and yes, it doesn’t get much better than that for a kid, or agrown up with a junk food craving.
I stilllike rice to this day, probably all types and forms. A risotto cake with an eggon top? Interesting concept. Never tried it though, yet.
When I’m inthe kitchen, my brain and it’s two hemispheres usually have a little chat, thecreative one focusing only in the recipe I want to make, and the reasonable onetrying to come up with a balance of sorts. Like the fruit I eat after I realizeI just had buttered toast for lunch. The little fresh salad on top of the cheddar risotto cakes compliments the starchy, buttery crunchiness of the ricepatties.
Which isthe best risotto for these cakes? The one you like. I’ve used almost all the ones in therecipes section of this blog, roasted beets and goat cheese, radicchio and provolone and mushroom scallion risotto. Just make sure it’s very wellseasoned.
I usuallyadd a sharp cheese to make them more flavorful. It never fails.
CHEDDAR RISOTTO CAKES
This is ano-recipe recipe, depending largely on how much risotto you have left. Theamounts given are estimate. Feel free to add a fresh chopped herb, a differentcheese or even a grated vegetable like carrot.
Makes about 4 small patties
1 cupleftover risotto
4 Tbsgrated sharp cheddar cheese
½ cupflour, seasoned with salt and pepper
½ cupcherry tomatoes
Putleftover risotto in a bowl, add grated cheese and mix well. Make four pattieswith the cold risotto.
On ashallow plate put seasoned flour and lightly coat the cakes, lightly shakingoff excess.
Melt butterin a skillet over low heat. Add risotto cakes and cook slowly, until verycrisp, about 4 minutes on each side. If browning too quickly lower the heat.You want the heat to reach the center of the cakes and melt the cheese.
Meanwhile,cut tomatoes in half, season with salt and pepper, a drizzle of olive oil andlime juice.
When thecakes are done, put them in a platter or wooden board, top with tomatoes andsprouts. Drizzle some of the juice from the tomatoes.
Today’s 5 related recipes worth looking at:
Pistachio Arancini from Sippity Sup
Coconut Rice with Fried Egg from Food Opera
Thai Sweet Coconut Mango Rice from She Simmers
Peas and Asparagus Risotto from Playful Cooking
Calas – Sweet Rice Fritters from One Perfect Bite