Flavor Trips: Leftover Risotto
I recently posted my first foray into risotto-cooking here on my blog. Encouraged by both my husband and some friends, I’ve decided to post more of my cooking on a regular basis. So without further ado, I give you my leftover lunch: risotto cakes!
In researching different recipes and approaches to making risotto, I came across some delectable ways to use leftover risotto. When the rest of your freshly cooked creamy risotto sits in the fridge for a night or two, it turns into a slightly firmer concoction: still pliable, but harder than a fresh risotto–a perfect consistency for re-shaping with your hands. I shaped the leftovers into two flat round cakes, less than an inch-thick, sprinkling a tiny bit of freshly grated parmesan to the mix to freshen it up. I lightly dredged each side in flour. In a nonstick pan warmed over medium heat, I added a pat of parmigiano reggiano butter and olive oil to coat the bottom of the pan. Fried them up for about 8 minutes on each side, and ended up with crispy browned mushroomy cheesy goodness. Was oh so good. Is oh so highly recommended!
Anthony Kimber
February 7, 2011Atta girl! Smart cookie….YUMMYyumyumYumitty!
sunnyglobaldiva
February 7, 2011đ Thank you, friend!
Erin
February 7, 2011That is brilliant. Now I want to make risotto just to try it out! I love that you’re going to post more of your cooking, too. It’s always fun to get new ideas like this one from other people.
sunnyglobaldiva
February 8, 2011Thanks for the encouragement, Erin đ Eating it also made me think about making risotto in the future just so I can make these little cakes, lol!