One of my favorite things about making a batch of risotto is anticipating the crispy risotto cakes I'll make with the leftovers. They are, if possible, even better than the risotto itself. Especially if one happens to sneak a slice of cheese in the middle.
As it cools, risotto gradually loses its creamy sauce-like consistency and firms up. We can take scoops of this leftover risotto and actually shape it into patties that hold their shape when pan-fried. The outside of the risotto cakes turn crispy and golden while the insides warm and soften.
As an extra treat, slip a piece of cheese into the middle of the cake as you shape it, as with arancine. That bit of melted cheese with the chewy rice and the crunchy pan-fried bits makes an unbeatable combination. You can also dip the risotto cakes in egg and panko to make an extra-crispy crust.
Serve these risotto cakes over a plate of dressed salad greens for an easy weeknight meal. I also like cold risotto cakes, making them a good choice for lunches at my desk and long airplane rides.
Here are a few recipes to inspire your cooking:
• Risotto Cakes with Roasted Tomatoes and Arugula from Martha Stewart • Mushroom Risotto Cakes from Epicurious • Fontina Risotto Cakes with Chives from Bon Appétit
Have you ever done this?
Related: Smart Tip: For Perfect Risotto, Use the Smear Test
(Image: Martha Stewart)
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I love cooking with leftovers! I'll use leftover mashed potatoes, or rice, or, indeed, risotto. Or roasted vegetables. I make croquettes, or pies, or french lentil mujadara fried rice (it's a combination of a few leftovers!)
I've made croquettes with beet, lime, and pistachio risotto.(they have secret melty cheese in the middle!) And I made cakes with a leek and tarragon risotto by adding cormeal and eggs and frying them in butter in a griddle!
I love to use leftover mashed potatoes to make croquettes, too. Like artichoke, walnut and feta croquetes. This used a couple of leftovers, and I imagined a chopped-like game in which people chose a few leftovers from my fridge and had to come up with something inventive!
And I repurposed a few items to make these goat cheese, couscous and sweet potato croquettes, too!
I actually try to plan my week around using leftover ingredients from one day to the next!
My favorite lunch for just a Euro in Rome was suppli al telefono. I make them at home with leftover safron and chicken broth risotto, mix with some tomato sauce or even just paste, a little chunk of mozzarella in the center (so when you bite it in half the cheese stretches like a telephone cord, hence the name), egg bread and fry. Heavenly. I like this recipe as well: http://italiandish.squarespace.com/imported-20090913150324/2010/4/27/sicilian-arancine.html
Perfect timing! We had risotto last night and were trying to decide what to do with the leftovers...yum!
It's rare that I have leftover risotto because we usually manage to finish it all, but I have made arancini with them too. One of my favorite bar snacks!
I just love risotto cakes and there was a takeout gourmet grocery, in Palo Alto CA, that used to just press leftover risotto into a high-sided cake or springform pan (about 3") - top it with parmesan cheese - and bake it in the oven until it set - then slice and serve. Eaten ice cold, room temperature, warm or hot - well worth making a batch of risotto for which to have enough 'leftover'.
Wow. My husband would LOVE these. Of course, we rarely have leftovers from risotto...but thi would inspire me to mak extra next time!
Mmm, risotto cakes. Just this week, I made an all-leftovers dinner that included risotto cakes: less than a serving of of asparagus risotto stretched to serve two with a few more stalks of asparagus chopped up, a beaten egg, and a spoonful of flour, then scooped out and fried until crispy. It never occurred to me to leave out the egg, but it's good to know that's an option.
Can you freeze leftover risotto to make the balls later on?
We always have leftovers but the bf hates eating the same thing two days in a row. Seriously.
I just made the risotto this week and it was delicious (even w/o the white wine, which I had forgotten to grab!). As promised, the recipe yielded exactly enough for 8 leftover balls ... these were actually great fried up and served with a sunnyside up egg for breakfast with a little fresh basil on top!
How have I never done this before? Risotto is one of my favourite dinners, but I always end up tossing the leftovers - this is a perfect salad-topper for lunch! I pan fried my leftovers with panko in preparation tonight, yum!