what do you do with left over risotto? risotto is heavenly fresh off the stove but just isn’t as appetizing the following day. risotto pancakes are a great way to reuse your leftovers as well as enjoy them. this could be a great late night snack, a light lunch with a salad, or an adventurous vegetarian burger with a bun, arugula, fontina cheese, and thinly slice onion…
3 cups chilled mushroom risotto
1 cup all-purpose flour
1 cup coarse bread crumbs
2 eggs, lightly beaten
3 tbs extra virgin olive oil
fresh parsley for garnish, roughly torn
creme fraiche, optional
form the chilled risotto into 6 3/4 inch patties using wet hands. the amount of patties will vary depending the amount of risotto at hand. place the flour, eggs, and bread crumbs in three separate shallow bowls. salt the flour generously, depending on the saltiness of your risotto. coat the first cake with flour, shaking of the excess, and dip it into the eggs. let the excess egg drip off and, then dip it into the bread crumb mixture. set aside and continue the same process with the remaining risotto cakes.
heat 1 tbs of extra virgin olive oil in a heavy non-stick skillet over medium high heat until hot, then add 3 cakes. the cakes are fragile so turn only one time when the bottom side has a nice crust and has browned. the cakes will take about 6 minutes total, 3 on each side. transfer the cakes to a serving dish. heat the additional oil on the skillet and add the 3 remaining cakes and repeat until cakes are browned and have a nice crust, turning halfway through.
sprinkle the cakes with freshly torn parsley and serve with a dollop of creme fraiche. (this is optional, and, of course, if you have a better condiment in mind, go right ahead…)