Risotto Cakes

Whatever you're doing, stop. Stop. Seriously, stop doing it. If you're at work, leave and go home. If your home, get into the kitchen. You need to make these. It's not a matter of life or death, but it's a matter of happiness. Because these risotto cakes are happiness. Unless you eat too many like I did, then you won't be so happy.


I think risotto is a food that people tend to think is hard to make. It's not. Trust your little blogging friend- it's not. If you know how to pour liquid into a pan you can make risotto. But after you make risotto, you're often left with leftovers. And while leftover risotto is good, risotto cakes are GREAT.

The combination of crisp bread crumbs coating creamy cheesy rice is almost too much to handle. Almost. But I handled it like a champ. Here's the little catch- the risotto should be day old, or at least completely cold from the fridge. It just won't stick together otherwise. You can use any risotto you want but I think it's best to keep it a simple, cheesy risotto. My favorite one is linked below, but use whatever you like.

Just make these. They are the best thing I've made in a long time. I even immediately offered to host a dinner party just so I could make these. Anyone wanna come?! I'm cookin' these!

Source: Stephanie Cooks Original

Ingredients:
1 batch of your favorite risotto, mine being this parmesan risotto, cold (preferably day old)
2 eggs, beaten
1 1/2 cups Italian seasoned bread crumbs
Olive oil

Directions:
1- Preheat your oven to 225.

2- Coat the bottom of a large nonstick skillet with a thin layer of olive oil.

3- Place the bread crumbs on a plate next to a shallow dish with the beaten eggs.

4- Grab one handful of cold risotto and form into a round cake, slightly smaller than your palm, about 1 inch thick. Dip into the egg, then into the bread crumbs, coating both sides. Place on a large dish.

5- Repeat until all cakes are formed.

6- Heat your oil. Once it's hot, cook the cakes 4 at a time (or more- just don't crowd your pan.)

7- Once browned, flip and repeat.

8- Remove from the skillet and place on a cookie sheet in your preheated oven to keep warm.

9- Repeat until all risotto cakes are cooked.

**Leftovers can be frozen. Wrap in plastic wrap then place in a freezer safe bag or container.**