I just had buttered toast for lunch. The little fresh salad on top of the cheddar risotto cakes compliments the starchy, buttery crunchiness of the rice patties.
This is a no-recipe recipe, depending largely on how much risotto you have left. The amounts given are estimate. Feel free to add a fresh chopped herb, a different cheese or even a grated vegetable like carrot.
- 1 cup leftover risotto
- 4 Tbs grated sharp cheddar cheese
- ½ cup flour seasoned with salt and pepper
- 2 Tbs butter
- ½ cup cherry tomatoes
- Sprouts to garnish
- Lime wedges
- Olive oil
Put leftover risotto in a bowl, add grated cheese and mix well. Make four patties with the cold risotto.
On a shallow plate put seasoned flour and lightly coat the cakes, lightly shaking off excess.
Melt butter in a skillet over low heat. Add risotto cakes and cook slowly, until very crisp, 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 and lime juice.
When the cakes are done, put them in a platter or wooden board, top with tomatoes and sprouts. Drizzle some of the juice from the tomatoes.