Adventures of the Heart
Mary Zalmanek
Side Dishes: Risotto Cakes

Whenever you have leftover risotto, save it for risotto cakes.  Use risotto cakes as an appetizer or side dish.


Cold, day-old (or longer) risotto

Sun-dried tomatoes packed in oil (optional)

¼ cup corn meal (or flour)

2 tbsp olive oil or oil from sun-dried tomatoes


Any leftover risotto will do.  If you start with the Onion and Pine Nut Risotto, you may want to add some sun-dried tomatoes. Form a heaping tablespoon of risotto into a patty and dust it in corn meal or flour. I prefer corn meal for its added crunchiness. It's also gluten-free.  Fry in 2 tbsp hot oil, turning once, until crispy and nicely browned.  You can use oil from the sun-dried tomatoes.  It has only a slight affect on flavor, but you don't have to throw it out.


Plan 2 to 3 risotto cakes per serving.