So, after you enjoy the mushroom risotto I posted in my last post, you may be bored with eating it a couple days in a row (well, not really but we can pretend). I have a different issue. I moved into a new house and no longer have a microwave, so reheating the risotto became an issue. Instead, I found a recipe for risotto cakes in my Gourmet Today Cookbook . It was delicious and I will definitely be using this recipe again for left over risotto.
Mushroom Risotto Cakes (adapted from Gourmet Today)
What You Need:
- 3 cups chilled mushroom risotto
- 1 cup all-purpose flour
- 2 large eggs, lightly beaten
- 2 cups coarse fresh bread crumbs (the recipe calls to do this from about 4 slices firm white sandwich bread, but I just used breadcrumbs from a box)
- 6 tablespoons olive oil
What You Do:
1. Put oven rack in middle position and preheat oven to 350°F.
2. Form chilled risotto into 8 (3/4-inch-thick) patties using wet hands.
3. Put flour, eggs, and bread crumbs in 3 separate shallow bowls.
4. Coat 1 cake with flour, tapping off excess, then egg (letting excess drip off), and then bread crumbs. Transfer to wax paper.
5. Repeat with remaining cakes.
6. Heat 3 tablespoons oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then sauté 4 cakes, turning over once, until browned, 5 to 6 minutes total.
7. Transfer with a slotted spatula to a paper-towel-lined baking pan and keep warm in oven.
8. Heat remaining 3 tablespoons oil and sauté remaining 4 cakes in same manner.
ENJOY and share with loved ones and friends, they won't know that they are eating leftovers!