Ingredients
Units
- 1 cup leftover risotto
- 4 Tbs grated sharp cheddar cheese
- 1/2 cup flour (seasoned with salt and pepper)
- 2 Tbs butter
- 1/2 cup cherry tomatoes
- Sprouts to garnish
- Lime wedges
- Olive oil
Instructions
- 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.
- Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Cooking
- Cuisine: Italian