Instructions

1. Rehydrate mushrooms by soaking in warm water to cover until softened, about 30 minutes.
2. Preheat oven to 250°F.
3. Chop mushrooms and thoroughly combine with leftover chilled risotto. Form risotto mixture into 6 (3/4-inch-thick) patties. Place flour, egg, and panko in 3 separate shallow dishes. Coat 1 cake with flour, tapping off excess, then egg,letting excess drip off, and then panko, pressing lightly into flakes to adhere. Transfer to wax paper. Repeat process with remaining cakes.
4. Heat 3 tablespoons oil in a large heavy sauté pan over medium heat, and sauté cakes until golden brown on each side, about 3 minutes per side. Turn cakes over with a guiding hand and spatula, adding additional oil as needed.
5. Transfer with a slotted spatula to a paper-towel-lined baking pan and keep risotto cakes warm in oven. Serve hot, garnished with chives if desired.