Risotto Cakes

Risotto Cakes

Last night I had no plans for dinner but lots of leftover risotto. I'd frozen some of it and refrigerated about 3 cups with the idea of trying out risotto cakes. There are a couple of methods for doing this. Some recipes advise adding egg yolks and beaten egg whites to room temperature risotto and then pouring the resulting batter onto griddle and cooking it just like you would pancakes. I decided to try another method:

3 cups chilled risotto
1 cup all-purpose flour
2 large eggs, lightly beaten
1 1/2 cups coarse bread crumbs (I used store-bought, but you could make your own)
6 tablespoons olive oil

Preheat oven to 350°F. Form chilled risotto into 8 (3/4-inch-thick) patties using wet hands. Put flour, eggs, and bread crumbs in 3 separate shallow bowls. Coat 1 cake with flour, tapping off excess, then egg (letting excess drip off), and then bread crumbs. You'll have to handle them gently. Transfer to wax paper. Repeat with remaining cakes.

Heat 3 tablespoons oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then sauté 4 cakes, turning over once, until browned, 5 to 6 minutes total. Transfer with a slotted spatula to a baking sheet and keep warm in oven. Heat remaining 3 tablespoons oil and sauté remaining 4 cakes in same manner.

Depending on what sort of leftover risotto you're using, garnish appropriately. I used Acorn Squash, Rosemary and Blue Cheese risotto, so I sprinkled the cakes with crumbled blue cheese and fresh chopped rosemary.

Makes 4 side-dish servings or more than enough for 2 main meal servings. Serve with a salad and a big-bodied red wine.