Risotto Cakes
Leftover risotto becomes a thick, starchy mass when refrigerated. Risotto cakes are a great way to use up risotto remnants. Pan-fried until crisp on the outside and stuffed with cheese that melts...
Keywords
- Appetizers
- Italian
- Europe
- Rice
- Pasta
- Grains
- Rice & Beans
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Cooking tools:
- Nonstick skillet
- Stove
- Spatula
- Dish
- Whisk
- Measuring cup
- Measuring spoon
- Paper towel
- Plate
Ingredients
- 1/2 cup fresh bread crumbs (see illustrations below)
- Pinch salt
- Pinch ground black pepper
- Small pinch cayenne pepper (optional)
- 1 teaspoon minced fresh parsley leaves
- 1 large egg
- 1 cup leftover risotto, chilled
- 2 tablespoons finely diced mozzarella, fontina, or provolone cheese
- 1/2 – 2/3 cup vegetable oil for frying
- Lemon wedges for garnish
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