from now on, i am making double batches of risotto, simply so i can make cakes with the leftovers.
the cakes were better than the original. crunchy on the outside, smooth and creamy on the inside. perfect, especially dipped in warm tomato sauce. and super quick to toss together.
word of warning - i didn't measure anything. nothing. not a single thing when i made these. so if you want more cheese, add it. or a thicker coating, push the panko against the side of the cake.
in my opinion, there was only one thing missing from the original recipe - garlic. so i added garlic salt to the breading. it definitely made a difference. and i mixed in more parm to the risotto before forming the cakes, because i thought it needed more cheese too.
makes 6 4" risotto cakes, serves 2
~3 cups leftover risotto
1/4 cup panko bread crumbs
1/4 cup fresh grated parmesan cheese
1 teaspoon garlic salt
1/2 teaspoon italian seasoning
1/4 teaspoon ground black pepper
- if your risotto is cold because it's been in the refrigerator, microwave it until it's room temp. otherwise when you fry them, the middle might still be cold.
- mix the breadcrumbs, cheese, garlic salt, italian seasoning, and pepper in a flat dish, such as a plate or square glass baking dish. i used an 8" square pyrex baker.
- add about a quarter of an inch of vegetable oil to a saute pan. turn onto medium heat and let the oil get hot while forming the cakes.
- form the risotto into equal size balls and pat into patties.
- put the risotto cakes in the breadcrumb mixture. pat the top of the cake so the breadcrumbs stick to the bottom. flip the cake so both sides get coated with the crumb mixture. roll the sides in the crumbs too, so the cake is totally coated.
- make sure the oil is nice and hot. put enough cakes in the pan to fill it, but don't overcrowd the pan, you'll need room to flip them. i did mine in two batches of three.
- cook for 3-4 minutes, until golden brown. flip and cook an additional 3-4 minutes on the other side. serve hot with a side of warmed tomato sauce.