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Monday, July 2, 2007

Risotto Cakes

I had leftover risotto and wanted to make use of it instead of picking at it every time I open the refrigerator over the next few days, per my usual routine.

These are simple and I ate them with a poached egg on top for Sunday breakfast. I also love putting a risotto cake on top of a great green salad with some tomato's and goat cheese.
For the cakes:
1 cup leftover risotto
2 tbsp butter
1 egg, beaten
salt and pepper
(Cooks note: you could also stick a bit of buffalo mozzarella inside each cake for a cheesy surprise)

Combine egg, salt and pepper and risotto together until mixed well.
Meanwhile, heat butter over medium heat in a frying pan.
Form risotto into cakes and fry for about 4 minutes on each side or until golden brown and crisp. Serve immediately.

1 comment:

david santos said...

Good, very good, thank you