Risotto Cakes (any flavor)
This is a quick and easy recipe, a must-make when you have leftover risotto. It's almost a reason to make extra; that's how good they are. You can easily double or triple this recipe.
Servings 4 patties
Ingredients
- 2 cups leftover risotto
- ½ cup grated sharp cheese parmesan, asiago or white cheddar
- ¾ cup flour
- ¼ teaspoon salt
- black pepper to taste
- 1 tablespoon olive oil to cook the cakes
- 1 tablespoon butter to cook the cakes
- 4 lemon wedges to serve
Instructions
- Mix 2 cups leftover risotto with ½ cup grated sharp cheese in a bowl.
- Make four patties with the cold risotto, about 1 inch high.
- On a shallow plate, put ¾ cup flour and season with ¼ teaspoon salt and black pepper to taste. Stir to combine.
- Add the risotto cakes and coat them on both sides, lightly shaking off excess.
- Melt 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-low heat.
- Add the floured cakes in a single layer 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.
- Have paper towels ready and blot them before serving.
- Place the cakes on a serving platter or wooden board and serve immediately with 4 lemon wedges and some greens.
Notes
Appetizers: add a dipping sauce to the platter, like a quick spicy aioli, avocado ranch dip or roasted garlic aioli, depending on the risotto flavors.
