I have a great idea for your leftover risotto….and don’t ever tell me you never have leftovers!
I make risotto from time to time and there’s always more left over for another meal. It’s so rich on its own so it’s nice to have an alternative for it, otherwise it can get boring.
I had the pleasure of visiting a new place called Verve (previously Central on Denman in West End, Vancouver). I was looking for a place to listen to jazz and grab a decent bite to eat and luckily this place did not disappoint.
Verve chef Peter Chun sent a few plates over our way when I ended up there with a friend one evening. Everything was good but the standout share plate were the risotto cakes. Granted we didn’t try every single thing on the menu but hey…what a clever way to use leftover risotto. I don’t have his recipe but I found one that you can use and bend to your own liking since I know whoever is reading this is a creative type person who loves trying different things.
Here it is:
3 cups leftover risotto (roasted garlic, mushroom, etc.)
2 large eggs
1/2 cup frozen corn, thawed
1/2 cup fresh bread crumbs
1/4 cup grated Parmesan
Kosher salt and freshly ground black pepper
1/4 cup canola oil
In a large bowl add the leftover risotto, eggs, corn, bread crumbs, and Parmesan and season with salt and pepper, to taste. Mix to combine well. Form into 12 balls about the size of a walnut, then flatten into patties and arrange on a baking sheet.
Heat the oil in a large nonstick skillet over medium heat. Add the patties and cook until they are golden brown, about 3 to 4 minutes per side. Remove the patties from the oil to a baking sheet lined with a brown bag or paper towels to drain the excess oil. Transfer to a serving tray and serve hot.
Source: courtesy of Sandra Lee, Food Network