Earlier this week I wrote about my basic risotto recipe. Today I am writing about what to do with any leftovers.
Leftover Risotto Cakes. Or probably more accurately, Deliberate Leftover Risotto Cakes, because this is really part 2 of the recipe. And possibly the better part. Definitely so, according to Boy A, Boy O and Daddy – all of my boys in fact prefer leftover-day-or-two-old-(no-more)-risotto-cakes to the actual risotto. So-much-so, I now have to double the quantity of rice and stock when making the risotto so I can make these the next day.
All you need is breadcrumbs.
And a fairly hot oven – 180° should suffice.
Now these can be made with fresh risotto, however they are so much better (and easier to make) with stodgy day-or-two-old risotto fresh from the fridge.
All you need to do is take a spoonful of risotto, roll it into a patty (I like them to be hob nob sized and around 1cm deep), gently roll it in breadcrumbs and place on a baking tray. Repeat until all the risotto has gone. These are so simple the children can even make them. Boy O especially loves to make these. Boy A would, but doesn’t like to get his hands mucky.
Bake them for 15-20 mins, depending on their size, then serve with vegetables, sauce, salad – whatever you fancy. Boy A likes them with broccoli. Boy O likes them dipped in ketchup. Daddy likes them on a bed of salad with balsamic vinegar. I like them with a glass of viognier. And an ice cube.