My family really enjoyed this. I put 1/4 piece of a slice of fontna cheese inside each risotto cake. Wonderful!
From EatingWell: January/February 2011
Turn leftover risotto into crispy risotto cakes with this easy recipe. Serve with marinara sauce and a big salad for a fast dinner or with poached eggs on top for brunch.
3 Reviews for Risotto Cakes
I've made these risotto cakes twice using leftover tomato & sausage rissotto and served them with a simple salad for dinner. Its a nice way to use up the the leftover rissotto without feeling like your eating leftovers. My toddler who won't eat the original rissotto ate & enjoyed the cakes, which makes it a winning recipe here.
Unless risotto is already seasoned, the taste would be bland. I would add some fresh chopped basil, shredded mozzarella and grated parm.