Pan-Fried Risotto Cakes

Pan-fried risotto cakes? More like Pan-fried deliciousness!

You may have noticed that my Shrimp Risotto makes a big batch. I had a lot of leftovers.  A lot! I got 2 dinners for 2 people and 2 lunches for 1 person out of one freakin' batch of risotto. Now that's economical! I feel like risotto is always touted as sophisticated, elegant, and expensive. It may be sophisticated and elegant, but expensive? No, it is not.

Cold risotto straight from the fridge is perfect for this recipe. It naturally clumps together, making it super easy to form into "cakes". Dip the cakes in an egg wash, dredge through some panko, and fry them a few minutes on the stove. These were hot, crunchy, and oh-so ooey-gooey with cheesy risotto. My latest idea is to roll the risotto into risotto balls, fry them, and dip them in warm marinara. There's always next time for that :)

I hope everyone's having a great Christmas-y week!

Ingredients:

Canola oil
3 cups Shrimp Risotto (or any leftover risotto)
1 egg, lightly beaten
1 cup panko

Directions:

1. Pour enough oil into a large skillet to cover the bottom of the pan. Heat over medium heat.
2. Form 1/2 cup of risotto into a patty. Dip into egg wash, then dredge into panko. Completely coat risotto in panko, shaking off any excess. Repeat with remaining risotto.
3. Place risotto patty into hot oil. Cook 3 minutes or until golden brown, then turn over. Cook 3 minutes, then remove to a cooling rack to let risotto cake cool 1-2 minutes. Serve immediately.