If you are ever left with left over risotto don’t be disappointed by a substandard next day reheat, why not make some tasty crispy left over risotto cakes. You can make risotto cakes with any risotto, the classic around here seems to be crab and parmesan, I have often seen risotto cakes or deep fried risotto balls served in restaurants with some kind of aioli sauce but I think a perfect accompaniment is some fresh lightly dressed greens, I did a handful of micro corn salad and micro cilantro with a squeeze of fresh lemon and a drizzle of olive oil with mine. I have left this recipe extremely open ended, the batter is measured by ratio so you can adjust for as much or as little as you want because really, who can plan how much risotto they might have left over?
Any kind of prepared left over risotto, chilled in a half inch layer
Flour for dredging
Basic batter(recipe below)
Panko(Japanese bread crumbs) for crusting
Oil for frying
Sea Salt to taste
Basic batter: Whisk together 1 part corn or tapioca starch, 1 part all purpose flour, 2 parts sparkling water or beer
Method: While still warm spread left over risotto in a half inch layer on a cookie sheet, chill in the fridge for a couple hours or overnight. Risotto naturally congeals once it cools, so after a big risotto dinner remember to get it on a cookie sheet before it sets up in a lump. Slice chilled risotto into cakes, use a knife or cookie cutter, any shape you like, I like rounds because they hold their shape the best through battering/frying. A good rule of thumb is to not make the diameter of the risotto cakes larger than the spatula you intend to use to flip them. to crust the cakes set up three flat bottom bowls, one with flour, one with batter and one with panko. Dredge a cake in flour, then in batter, work quickly with the batter, if you leave the cake in the batter to long it will break apart, then crust with panko, press the panko into all sides of the cake and around the edges. Shallow fry in oil over medium heat, flip half way through, fry until cakes are golden brown, it should only take a few minutes on each side. As soon as cakes come out of the pan while they are still hot, sprinkle with sea salt. Stack up a few cakes along with some simply dressed greens, serve and enjoy.