These risotto cakes are stuffed with cheese and pan-fried for a quick appetizer or side dish using repurposed leftovers. Log In To Rate. In a large skillet, heat the oil until it's hot and sizzling. Learn how to make leftover risotto cakes using this easy recipe. Bake in a pre-heated oven for … One of my favorite things about making a batch of risotto is anticipating the crispy risotto cakes I’ll make with the leftovers. Add To My Recipes . Carefully drop croquettes into heated oil (do not overcrowd) and cook just until browned. Repeat to form 16 croquettes.

Servings 4 risotto cakes.

Total Time 10 minutes. Turn it into croquettes, of course! Refrigerate croquettes for 30 minutes to an hour to ensure firmness while frying. Risotto croquettes. Posted on January 19, 2012 by Claire. They’re very very simple to make, and they make a nice meal with a big salad. Cuisine Italian. The outside of the risotto cakes turn crispy and golden while the insides warm and soften. Course Side Dish. Ingredients.

Using a slotted spoon, transfer the risotto croquettes onto a cookie sheet.

So in the spirit of using food nouns as verbs (it works very well for Chinese oranging and red velveting), croquette that leftover risotto. Author Alyssa. Keep an eye on them, it should take about 4-7 minutes depending on the size. Cook Time 5 minutes. Especially if one happens to sneak a slice of cheese in the middle.As it cools, risotto gradually loses its creamy sauce-like consistency and firms up. DIFFICULTY . Beet risotto croquettes. Dredge the croquettes in the flour, dip in the egg wash, and roll in the bread crumbs. Since you’re already tweaking the recipe slightly to make patties instead of balls, I recommend using panko breadcrumbs … You could make these with any risotto, I think, but I had beet lime risotto left, so that’s what I used. We can take scoops of this leftover risotto and actually shape it into patties that hold their shape when pan-fried. Risotto Croquettes (Arancini di Riso) Apr 22, 2008 by Gabriele Corcos.

Put half of the croquettes in the pan and cook on all sides until browned and crispy. Gently roll each risotto ball in the flour, then dip in the eggs, and roll in the breadcrumbs.

Recycling is a very good habit, and it can be extremely pleasurable if applied wisely to your food! Learn how to work with your leftovers, use you freezer, your fridge, and a good set of tupperware; it will make your tomorrow easier.

Transfer them to a wire rack and repeat with the rest. They are, if possible, even better than the risotto itself. As an extra treat, slip a piece of cheese into the middle of … What do you do with all of your leftover risotto? Put the flour, egg wash, and bread crumbs in 3 separate bowls. Calories 166 kcal. Prep Time 5 minutes.