Thursday, January 22, 2009

Risotto cakes

Considering the current economic situation, and how much money I spend on groceries, I've been trying to be really conscientious about using all my leftovers. However, when you live alone and most recipes are intended for families of 4 or more - you can get sick of the same dinner realllly quickly. That's why I try and morph my leftovers into something different. In the case of these risotto cakes, a creamy, rich, main course is turned into a kind of croquet that appears as a starchy side-dish as opposed to a main event. It is really simple.
All you need to add to the risotto is bread crumbs, and put a tablespoon or two of olive oil into a frying pan. Form the risotto into a ball a little larger than a golf ball. Drop in the plate containing enough bread crumbs for dredging. Smush the ball so it looks like a small patty, or a crab-cake. Flip it over so the entire patty is coated. Once the oil is heated, drop the patty in. Fry for a couple minutes until golden brown, flip, and brown the other side. The outside of the patty will be crunchy from the bread crumbs, but the inside will warm and stay creamy. It goes along well with a broiled piece of chicken or fish and a veggie...and a little more of that leftover wine...

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