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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