Friday, February 6, 2009

Leftover Risotto? Risotto Cakes Are The Answer

Last night I made a three mushroom risotto with fresh shiitake mushrooms and dried morels and porcini mushrooms. Risotto, being a labor of love, requires constant stirring and attention, but the results can be delicious. Beyond the constant stirring and attention, another challenge is that leftover risotto really can never be as good the next day.

This is where risotto cakes come in. With a simple combination of flour, egg wash, and bread crumbs (panko preferred) the risotto can be made into fantastic pan-fried cakes of deliciousness. Simply take a small handful of risotto, dip in flour, egg wash, and bread crumbs, and pan fry in olive oil. Don't make the cakes too big or the resulting cakes will be too fried on the outside or too cold on the inside.

They make a delicious lunch with a side salad and a glass of crisp white wine.

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