February 11, 2012

Risotto Leftover Patties

If you had the chance to make any of the Brooklyn Salt risotto recipes, you might have some risotto leftover, especially if you didn’t invite a group of friends to help you eat it.  No fear, Risotto Leftover Cakes are here.  This is such a simple way to repurpose your risotto into amazingly creamy pan fried patties.

Serving size dependant on amount of leftover risotto

Leftover risotto patted into 3-inch cakes (1/3 cup each)
Flour (for dusting)
2 tablespoons Olive oil
Fresh cracked pepper

Dust risotto cakes with flour.  Heat a pan to medium-high and coat with the olive oil. Brown the cakes on both sides, heating through, about 4-5 minutes. Sprinkle with a small pinch of salt and pepper if needed.


You can serve these topped with freshly grated Parmesan as an appetizer or side dish. 

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