Pan-Crisped Risotto Patties (Variation)
I didn't make any of the cookbooks risottos-I just made some based upon what I had on hand: onion, eggplant, garlic. And it was tasty-but this is not a risotto recipe, it is a pan-crisped risotto recipe.
Start with any risotto leftovers. Wet your hands and then make hamburger-like patties with approximately 1/2 cup of risotto per patty. Dip patties in beaten egg and then toss in breadcrumbs, panko, whatever your prefer.
Heat oil over medium-high heat. Add patties and turn heat down to medium. Cook until golden on one side, turn over and cook until the other side is done to your preference. Drain on paper towels if needed and serve with a squeeze of lemon.
I tried this two different ways. Yesterday, I made the patties as directed but I baked them instead of frying them. I finished them by broiling them to turn them brown and they were tasty. Today for breakfast, I took the leftover baked patties and sauteed them as originally directed and they were just as good, maybe a little crispier. Both times I ate them with a dollop of sour cream, extra yum.
59 recipes down in How to Eat Supper.
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