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!

Crispy, cheesy, mushroomy risotto cake

4 Comments

  • Anthony Kimber

    February 7, 2011

    Atta girl! Smart cookie….YUMMYyumyumYumitty!

    Reply
    • sunnyglobaldiva

      February 7, 2011

      😉 Thank you, friend!

      Reply
  • Erin

    February 7, 2011

    That 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.

    Reply
    • sunnyglobaldiva

      February 8, 2011

      Thanks for the encouragement, Erin 🙂 Eating it also made me think about making risotto in the future just so I can make these little cakes, lol!

      Reply

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