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!


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...

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.