Whenever I make risotto, I always make extra for risotto cakes. I can’t think of a more frugal yet inspired way to use leftovers. Risotto cakes actually turn out best when made from chilled, day-old risotto. When cooked risotto is held too long, the starchy arborio rice turns glutinous and gummy, not desirable for fresh risotto. But this glutinous texture is perfect for savory risotto cakes.
I enjoy an egg and breadcrumb crust, though it is not necessary to the success of the recipe. The dried mushrooms aren’t essential but they were a wonderful addition. Risotto cakes can be as simple as forming chilled risotto into patties and sautéing in butter or oil. Although I use yesterday’s dinnerFeed recipe, any leftover risotto would work well with risotto cakes.
Of course to have leftover risotto, you must make risotto. These cakes are so yummy, you may intentionally make a batch of risotto tonight to enjoy risotto cakes tomorrow. In this spirit of epicurean frugality, save your leftover mushroom-enhanced water for another day’s soup!
Ahhh, 2016—feels like yesterday. Reflecting back to the good old days, one strong current that kept me off the beach was the Buddha Bowl trend. I’ve been composing bowls and plates filled with an assortment of nutritional goodness (usually a compilation of leftovers) well before the name was penned. But I was loathe to be trapped in the Buddha Bowl … Full recipe post »
You may be reading this after having completed the annual Turkey Trot in Ann Arbor or Detroit. (For those unfamiliar with this particular 5 or 10K run, it’s held every Thanksgiving— in Detroit, prior to the Thanksgiving Day Parade.) Pat yourself on the back; you deserve another piece of pie. More than likely, however, your race course has … Full recipe post »
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