7 hours ago
Tuesday, April 28, 2015
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!