Remember when I posted this Herb Risotto and told you that I made something freaking awesome with the leftovers? Well here they are. I was thinking of what to make for dinner and asked Mr. Schwartz what he wanted. His reply, "something simple, hot dogs? What were you thinking." Me: "Oh, well either hot dogs or Herb Risotto Cakes." Mr. Schwartz: "Yeah I was thinking either hot dogs or herb risotto cakes."
I'm so glad we went with the risotto cakes. Don't get me wrong, I love a hot dog, but these things are out of this world. Creamy in the middle with a golden crispy crust. I might like these even better than the risotto the first day. Hard to tell. It was a perfect weeknight dinner along with a crisp green salad.
Musical Selection: Escape by: Enrique Inglesias. I'm watching E! as I type this and he was just on…I needed to hear Escape immediately. You're welcome.
Using a cookie scoop (I used the Pampered Chef's muffin scoop) portion out little balls of the leftover risotto.
I have no words.
Herb Risotto Cakes
Left over Herb Risotto (recipe found: here)
1 cup (more or less depending on how much risotto you have left) Italian seasoned breadcrumbs
1 tablespoon butter
2 tablespoons olive oil
Pour the breadcrumbs onto a plate.
Portion out balls of the risotto, flatten into patties. Flip the cakes in the breadcrumbs, make sure to get the sides as well.
Preheat a large skillet on medium high heat and melt the butter and olive oil.
Place the cakes into the skillet and pan fry until golden brown, about 2-3 minutes on each side. Flip carefully as they fall apart easily.
Recipe by: Mrs. Schwartz