delicious risotto cakes. so creamy inside, so delightfully, so delicately, crispy on the outside.
these take about 12 minutes to prepare, provided you have leftover risotto chilling in your fridge, which i frequently do. served with a nice side salad, there is no more perfect spring lunch.
risotto cakes
leftover risotto (zucchini leek risotto is pictured but any risotto will do nicely)
1/4 cup whole wheat or all purpose flour
1/4 cup olive oil
completely optional: tiny mozzarella balls or cubes
form or otherwise scoop your leftover risotto into little patties 2 or 3 inches across. if you are feeling extra indulgent push a small ball of mozzarella or other italian melty cheese into each patty, and then close up the patty. dredge each patty in a small dish of flour. allow to rest a minute to absorb the flour while you heat your cast iron or other non-stick pan to medium to medium high heat. once pan is hot, add in 1/4 cup olive oil. shake off any excess flour as you place patties in the hot pan and let them sizzle for about 8 to 10 minutes. flipping once halfway through. drain on a paper towel. serve immediately.
I did something similar with left over basmati. I mixed the rice up with a little oregano and flour. Rolled them up into little balls. I added a little cube of cheese to each. Then I dredged them and baked them for 20 minutes. They sort of made their own pasta dumpling. Good. I'd do it again.
ReplyDeleteOh this is a very good idea! Definitely trying this one after my next risotto. Top tip!
ReplyDeletehazel, that sounds delicious.
ReplyDeletemiss p, thanks!
this looks so delicious .. thanks for the tips .. love it..
ReplyDelete