Who knew leftovers could look and taste better than the original dish… and mind you the original was delicious! Mushroom Risotto Cakes are so quick and easy when you use leftover Mushroom Risotto.. and they can look so elegant.. perfect for company… they’ll never know it was leftovers.
Make the Mushroom Risotto for one meal.. and make enough to have about 3 cups of leftovers… then this recipe for the cakes is a snap.
If you decide to make this for guests… make the Mushroom Risotto the day before… make the cakes before your guests arrive .. drain on paper towels then place on an oven proof plate and keep warm in a warm oven … they should be fine for at least an hour.
I use shredded Asiago in this recipe.. it blends well with the Parmesan cheese that was used in the original Mushroom Risotto recipe… I wouldn’t recommend skipping this ingredient.
I hope you try this fabulous side dish!
Recipe: Mushroom Risotto Cakes
All you need:
3 cups Mushroom Risotto, chilled
2 eggs, slightly beaten
½ cup dry Italian seasoned bread crumbs
½ cup shredded Asiago cheese
All you need to do:
Mix the Mushroom Risotto, eggs, bread crumbs, and Asiago cheese together in a large bowl.
Scoop out about an ice cream scoop amount of mixture (I actually use an ice cream scoop). Roll into a ball, then flatten it to form a disk.
Do this until you have used up all the mixture.
In a large skillet, add enough olive oil to cover the bottom of the pan. Heat over medium high heat.
Fry the prepared Risotto cakes for about 3 minutes a side or until golden brown.
Remove from the skillet and drain on paper towels. Add more oil as needed.
Keep warm until ready to serve.
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