risotto cake!

Look at me getting all excited over leftovers. But if I'm honest, the only reason I made risotto last night was so I could give it a makeover into risotto cakes tonight.

Mmm, risotto cake. If you've never had it, you're seriously missing out-- just like I was up until last fall. Dave took me out to a fancypants dinner at Butler's Restaurant at the Inn at Essex to celebrate our one year anniversary (of dating, that is. I'm only 21!). I ordered a heart-meltingly delicious and sweet butternut squash-filled penne dish (oh. my. god. I didn't even know I liked squash!). But Dave ordered a pork entree that was served alongside... you guessed it... a hot, crunchy on the outside, soft and creamy and swoon-inducing on the inside risotto cake.

Yeah.

My next risotto cake experience just didn't compare. It was purchased from our local co-op, City Market, and once I brought it home and reheated it... well, it was salty and bland at the same time and just didn't reach that level of crunchiness I craved. Granted, my first risotto cake was made by New England Culinary Institute students, so in all likelihood, nothing else will ever measure up. But a girl can try, right? Right.

My risotto was simply the boxed kind you can find in any supermarket (I have no faith in my rice skills), and I chose a creamy parmesan risotto. Because it has such a nice cheese flavor and lots of seasonings to begin with, I didn't need to season it up much more for the cakes.

The cakes came out gorgeously browned on all sides, and smelled fantastic. I was so excited to put my fork into the thick crust of the cake and feel a slight, crispy resistance-- it meant I had success! These were the perfect texture; they were crunchy on the outside but maintained a soft and creamy tribute to my leftovers on the inside. Though nowhere near the quality of my first risotto cake, these were so filling and satisfying that I will surely be making them again.

Risotto Cake

This barely needs a recipe, but here's mine anyway.

Risotto, already made and cooled (I used a box mix, but any kind will work)

1 egg

flour

spices (I used salt, pepper, and paprika, but would add in garlic or onion next time, too.)

Take the chilled risotto and form it into thick, circular patties. In a shallow bowl, beat the egg. In another shallow bowl, sift together some flour and seasonings. Dip each risotto cake into the egg, coating it, and then cover it with a thick layer of the flour. Coat a large frying pan with a thin layer of oil, and heat to medium or medium-high. Place each cake in the pan and fry until browned on all sides. Remove from heat and place on paper towels to soak up excess oil. Eat while hot.