So, let's pretend you have a bunch of leftover risotto (maybe the guests you invited didn't come). No, let's pretend you made risotto last night for dinner and you purposefully made extra.
Maybe it wasn't totally purposeful, maybe it was completely inadvertent.
Maybe it was your "unconscious" covertly doing it's thing.
It's officially a leftover- but a leftover with purpose. You actually plan to make risotto cakes (good call on your part) since (in a situation just like when you want to make fried rice) you can't make them with fresh, warm risotto.
The type of risotto really doesn't matter. When I make a "plain" risotto (what this particular one happens to be), I make it with chicken broth, a little white wine, some fresh Parmesan, maybe some parsley, and it's seasoned with salt and pepper.
They're much easier to make when the rice is cold and when they'll hold together more easily. Plus, you're more than halfway done since the rice was made ahead of time.
The good news is that they'll be easier to deal with than arancini, AND you don't have to worry about deep-frying.
If I have plain breadcrumbs to use, I like to dress them up with a little Italian herbs, salt and pepper for flavor. A little bit of mozzarella in the middle is optional, but it's a nice surprise!
Cold risotto is a bit sticky. The risotto will be easier to shape if your palms are a little damp, so it may help if you have a small dish of water close by your assembly line.
I know one of the labels is "pasta"... it's not exactly pasta, but it can certainly be pasta-esque, right?
makes about 15
4 1/2 c cold risotto
2 large eggs, cracked into a bowl and beaten
2 c breadcrumbs or panko spread in a large, flat dish (such as a pie pan)
salt, pepper, dried herbs to taste (optional)
mozzarella cheese, cubed (optional)
marinara sauce or chili sauce for serving
Place a cookie sheet in the oven and preheat to about 200 degrees F.
Scoop a 1/4 c portion of risotto into your palm. Flatten the risotto, shape into a disc, add a cheese cube (if using) and re-shape the disc to enclose the cheese and so that the risotto patty is approximately 3 inches in diameter.
Dip risotto cakes in beaten egg, transfer to breadcrumbs, and turn to coat.
Place on a pan or platter while you shape the rest of the risotto cakes.
Heat 3 T olive oil in a frying pan over medium heat until it shimmers. Place 4-5 risotto cakes in the pan (don't crowd it!) and let cook about 3 minutes, or until they are crisp and golden. Turn over and fry the other side in the same manner.
Add more olive oil as needed with each batch.
Transfer the risotto cakes to the pan in the oven so they stay warm while you cook the other risotto cakes.