Tuesday, April 28, 2015

Leftovers: Risotto Cakes


No real science here......just some leftover risotto from last night, formed into little patties and fried.

You can add a cube of mozzarella to the middle of the cake just before forming, so you get an arancini (rice ball) effect, nice oozey cheese when you take a bite.

Make sure you re-season the leftover risotto with plenty of salt & pepper and some Parmigiano Reggiano the next day.


I add an egg to bind, but there is so much starch in the cold arborio cooked rice, that you probably don't need to, but what's a fritter without an egg to bind? Not a fritter in my book.

I dipped the cakes in an egg, then in panko crumbs just before frying, to make a nice crust.

Fry about 4 minutes on each side.


These freeze well too!


2 comments:

Anonymous said...

I have a question - do you mix the risotto with a beaten egg and then dip it in another beaten egg and panko before frying?

Stacey Snacks said...

Anon,
Either or. You don't have to dip in egg, but it makes for a nicer crust, so I dipped and then rolled in the panko.

Stacey