I finally made risotto the right way last week! Woo! Hint – Boiling the chicken stock REALLY makes the difference! One thing is that I made enough risotto to feed my entire extended family, not just me and Mike lol. So , I had leftover risotto – Oh the horror! I printed out a recipe from a blog called – Mary Ellen’s Cooking Creations months ago – and I was so excited to turn my leftovers into cakes! This recipe was sooo delicious!
- Cold, leftover risotto
- 1/2 c flour
- 2 eggs, whisked
- 3/4 c bread crumbs
- 3/4 c oil for frying
- Heat oil in a pot/pan
- With wet hands – roll risotto into balls , then flatten into cakes
- Roll the cake in flour, dip in egg, then coat with bread crumbs.
- Drop into the oil and cook about 2-3 minutes on each side until golden brown.
- Transfer to paper towels to drain, then serve immediately.