When you make risotto you should do one of two things: 1), don’t make so much that you create leftovers, or 2), my preference, plan to make risotto cakes the next day.
Risotto should be served immediately — right out of the pan. When it’s spooned onto a plate, it will sort of fall into place. It’s a creamy, loose rice dish.
Leftover risotto however, is another story. While the flavor will still be as delicious as the night before, the texture will be sticky and stiff.
The perfect thing to do with this leftover risotto is to create an entirely new dish with it. Risotto cakes! Making them transforms an otherwise not so appealing leftover into an absolutely divine, new treat!
I love making them into bite-sized hors d’oeuvres and adding a touch of pesto to them.
Pictured here are crispy cakes made with Meyer Lemon-Chard Risotto with Pancetta, with Red Swiss Chard Pesto (pictured below).You can use absolutely any risotto for this — flavored any which way, it’ll always make for a super yummy treat in the form of a cake the next day.
- 2 cups leftover risotto any leftover risotto you'd like
- 1 egg
- 1-1/2 cups bread crumbs
- Olive oil to coat the pan
- Sea salt and freshly ground black pepper
Mix 1 egg into the risotto. Set aside.
Add the breadcrumbs to a large plate and season them with a bit of salt and pepper.
Coat the bottom of a large sauté pan with olive oil and place it over medium-high heat.
Use a 1-1/4 inch cookie scoop, or a tablespoon to portion the risotto onto the breadcrumbs, a few at a time. Gently roll them or flip them over in the breadcrumbs to coat them completely.
Once the pan and oil are hot, add the coated cakes a few at a time, with a couple of inches between them. You should hear a sizzle when the hit the pan -- if you don't the pan isn't hot enough. Wait for the sizzle!
Sauté them until they are nicely browned, about 3 minutes per side.