1 Video | Photo: Risotto Cakes Recipe
Ingredients
- 3 cups leftover risotto from Roasted Garlic and Mushroom Risotto recipe
- 2 large eggs
- 1/2 cup frozen corn, thawed
- 1/2 cup fresh bread crumbs
- 1/4 cup grated Parmesan
- Kosher salt and freshly ground black pepper
- 1/4 cup canola oil
Directions
In a large bowl add the leftover risotto, eggs, corn, bread crumbs, and Parmesan and season with salt and pepper, to taste. Mix to combine well. Form into 12 balls about the size of a walnut, then flatten into patties and arrange on a baking sheet.
Heat the oil in a large nonstick skillet over medium heat. Add the patties and cook until they are golden brown, about 3 to 4 minutes per side. Remove the patties from the oil to a baking sheet lined with a brown bag or paper towels to drain the excess oil. Transfer to a serving tray and serve hot.
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By jmkski
on January 01, 2013
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GREAT recipe!! Thoroughly enjoyed the leftovers!! I would make risotto again just to enjoy the risotto cakes!
By mayerski_12838879
Los Angeles, 43
on February 04, 2012
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My kids LOVE rice, so I used leftover plain rice - made these for breakfast with a side of yogurt and fruit - 3 happy boys! May sound odd - but whatever gets the school day off with a smile!!
By Kaplookie
New York
on January 07, 2012
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Good way to use up the leftover risotto. I did have to add more cheese and bread crumbs to get the right consistency, which took away from the flavor of the risotto - but - they were still tasty. I should note that the risotto recipe I used was a gorgonzola and portabello - not the one specified in this recipe. I suppose the amount of dry ingredients needed depends on how "wet" your risotto is when you start out.
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