Risotto Cakes Rock!

Next time you make risotto, make extra so you have enough leftover to make risotto cakes. Yesterday I made some and they were SO good. I spent most of the day working in the yard, since springtime on Whidbey Island is so green, I swear if you stood still long enough the foliage would grow right over you. So we all worked up a great appetite working in the yard.

Leftover risotto doesn’t look like much, and although the easy recipe idea sounded good, I wasn’t so sure when I took the risotto out of the fridge and it was a cold, firm, white lump. Never  the less, I poured some bread crumbs into a shallow dish, heated some EVOO and butter in a skillet and carved off a large spoonful of risotto. I tried forming a patty with the spoon, but that wasn’t cutting it, so I used my hands and formed small patties. Then I pressed them into the breadcrumbs until well coated on both sides.

I put them into the waiting skillet and they sizzled. I let them cook until they formed a crispy golden crust then gently flipped them over. They’re a bit crumbly when they are warmed through. The crust formed more quickly on the second side. Carefully I removed them and plated them for my husband and I.

Oh my gosh, they were SO good. Crispy on the outside, creamy and delicious on the inside. They were amazing. My husband insisted I make some to share with the neighbors, because they love risotto. They were very pleased to receive them, let me tell you and I was happy to share.

You’ve got to try them!

Julie Languille

Busy wife and mom, and owner

Dinners In A Flash - Easy Dinner Recipes

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