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This recipe was uploaded by SultryBites
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.
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.