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
Salt
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.

IDEAS

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