Risotto Cakes
We’ve started hosting a monthly potluck for friends and neighbors. I think building relationships with people is one of the most important things we should be doing and what better way to get to know someone than over a meal. So a few weeks ago we had our first potluck and I requested that Joe make his delicious risotto.
The great thing about risotto is the possibilities are endless. You can add so many things to personalize your risotto to make it just the way you like it. This time we added a lot. We wanted to make it a full meal that could stand on it’s own but would still pair nicely with other potluck foods. We added rotisserie chicken, mushrooms, roasted sweet potatoes and asparagus. I think this was by far my favorite risotto Joe has made so far.
Somehow we ended up with a lot of left over risotto. I know, how does that even happen? So the next day I decided to make risotto cakes. Woah! Talk about yummy. It was good the first time but it was amazing the 2nd. You can’t always say that about leftovers. I served the cakes with a side of warm homemade marinara but really they didn’t need them. The boys loved them and we had no more left overs of any kind.
Risotto Cakes
Ingredients:
- 2 cups leftover risotto (cold)
- 1 large egg
- 1 cup breadcrumbs
- 2 tsp olive oil
Directions
- In a large bowl beat the egg.
- Add the risotto to the egg.
- Stir together 1/2 cup breadcrumbs to the risotto mixture.
- Place remaining breadcrumbs into a shallow dish.
- Form risotto mixture into cakes using about 1/4 cup risotto.
- Dredge risotto cakes in breadcrumbs
- Meanwhile heat 1tsp olive oil in a large non-stick skillet over medium heat.
- Add the cakes and cook 2-4 minutes until browned on 1 side.
- Flip the cakes over.
- Add remaining tsp of olive oil.
- Cook 2-4 minutes until second side is browned.
