Last week I promised a recipe that uses leftover risotto, so here it is...risotto cakes! Risotto is nice and creamy right after you make it but it quickly becomes a sticky mess, especially after refrigeration. I remember my first time making risotto and trying to reheat it for lunch the next day. I ended up with a sticky, starchy, inedible pile of rice. Needless to say, it was not good. Thankfully, frying leftover risotto in a little olive oil completely transforms the sticky mess into a crispy, light cake. I might even like the cakes better than the creamy risotto. My favorite way to serve them is over a bed of arugula that has been lightly dressed with lemon and olive oil.
Crispy Risotto Cakes
2 1/2 cups leftover risotto, chilled
1 large egg, beaten
1 cup panko breadcrumbs
2 tbsp. extra-virgin olive oil + extra as needed
Mix the egg into the cold risotto until well combined. Take a spoonful of the risotto mixture and form into a tight ball with your hands. Gently press the ball into a 2 inch disk and coat both sides with panko breadcrumbs.
Preheat 2 tbsp. oil in a skillet over medium heat. Working with about 3 at a time, fry one side of the risotto cake for 2-4 minutes or until golden brown. Carefully flip the cake over and fry until the other side is golden brown. Repeat with the remaining cakes, adding extra oil as needed. Serve immediately.
Source: A Much Kneaded original