While leftover risotto may seem a bit like an oxymoron, it has happened a time or two around here. This is my all-time favorite risotto recipe* and it usually ends up providing 4-5 generous portions for Adam and I, but last week I decided to add in heaping cups of everything so I would have even more left over.
It’s easy enough to heat up risotto on the stovetop (we don’t have a microwave) by adding in a bit of water and gently bringing it up to temperature. But with this week’s leftovers I decided to make risotto cakes instead, and they are incredibly easy to do at home.
Simply divide your risotto cakes into palm-sized patties and mold them until they are about 1-inch thick. Stick them in the freezer for at least an hour, but preferably two or so. You don’t want them to completely freeze but they need to hold their shape while frying.
Once you are ready to fry heat 3-4 tablespoons olive oil in a large skillet over medium-high heat (I use non-stick here). In a shallow bowl or plate combine one and a half cups of bread crumbs, salt, pepper, and Italian seasoning (or dried herbs of your choice). Coat either side of each risotto patty with the breadcrumbs and add to the skillet. Turn heat down to medium.
Let the patties cook for about 4-5 minutes on either side. I usually cook about four at a time, so keep the finished patties in a warm oven while you finish the rest.
Top with chives and a squeeze of lemon if you like. Serve alongside a protein of your choice or atop a salad full of summer’s best veggies. White wine optional, but encouraged : )
*This risotto recipe is incredibly versatile, part of the reason I like it so much. I like to sauté the mushrooms in a little butter in the pan first and then let them sit while I finish cooking the risotto. I add them back in when the original recipe calls for them, allowing them to warm through. You could also substitute in zucchini or summer squash right now since they are bursting with flavor.