culinary review
   
   

Sauteed Risotto Cakes

Last Modified: 05/12/10
First Published: 05/12/10
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risotto cakes

 

This is a great little dish to make if you have leftover risotto. In fact, it's so good it's worth it to make extra risotto just to have leftovers! You can either make these quite small and serve them as an appetizer or tapas dish, or you can make them larger and serve them alongside a piece of meat or fish for dinner. Here we made them plain, however if you want to make them even more tasty, then you should definitely put a piece of cheese in the middle of each cake or ball before your roll it in breadcrumbs (you could really use any type of cheese here, however blue cheese, goat cheese or feta would be great.) That way, each little risotto ball will have a nice surprise in the middle.

These are great to eat just like they are, however you can also dip them in marinara sauce if you want some more flavor.

Ingredients:
  • leftover risotto (this seafood risotto would be a good option)
  • breadcrumbs (Panko would be great, however regular works fine too)
  • butter and oil
Method:

With washed hands, scoop an appropriate amount of risotto in your hands and form a tight ball or cake (the size depends on how big you want these bites). Roll the piece in breadcrumbs, repeat with the rest of the risotto. Then sautee the cakes in a non stick pan with plenty of butter and a bit of oil. Serve immediately or serve room temperature.