Yield: Yields four risotto cakes.
Servings: two as a main course, four as a side;
Reheated leftover risotto is dense and mushy and not very good. But leftover risotto shaped into little cakes, coated in crumbs, and fried to a crunchy golden brown is a special treat. You can experiement with different types of leftover risotto for these cakes, but it works best if there aren’t a lot of chunky ingredients in the risotto (such as shrimp or sausage). Try it with leftover Risotto alla Milanese or Spinach & Herb Risotto.
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Serve with lightly dressed salad greens or steamed green beans.
The recipe is easily doubled if you have more leftovers, just fry the cakes in batches of four, and keep the finished cakes warm in a 200°F oven while frying the second batch.
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The home of Italy’s lush risotto rice, Vercelli lies in the Piedmont region of northern Italy, nestled between the Alps and the Mediterranean. Moveable Feast with Fine Cooking pays a…View all Moveable Feast recipes and video extras
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