members recipes

Somehow we’re in the dead of winter already. Snowed in; -25 degrees outside. What’s better than a cozy bowl of risotto? But, what do you do with the leftovers? That is, if you have any…These beautiful cakes are ready in a snap and, served with a salad, they make a healthy and delicious meal. Even better, they’re perfect for a brown-bag lunch! I happened to have some Tomato Risotto on hand to which I added mushrooms sautéed in white wine. This is a highly versatile recipe- use what ever type of risotto you have and add what ever you fancy. Throw in some veggies, a few slices of prosciutto, drizzle just a bit of truffle oil or stick a cube of your favorite cheese in the middle…you can’t go wrong.

Ingredients
4 cups leftover risotto, cold
1 egg, lightly beaten
1/2 Cup bread crumbs
1/4 Cup grated Parmesan

Method
Mix beaten egg into the risotto. Form the mixture into 8 cakes.
Spread breadcrumbs in a shallow bowl. Gently coat cakes in panko.
Pour 1 tablespoon oil into a large skillet to coat bottom; heat over medium-high heat. Working in batches, saute risotto cakes until crisp and brown, about 2 minutes per side; Sprinkle with parmesan cheese and chopped parsley before serving.

Enjoy!