Prep 10 mins
Cook 20 mins
I was going through my America's Test Kitch Family cookbook and came across this. I realized I had leftover rissoto in my fridge and thought I would try it. It turned out great and I would have never thought to use my leftovers this way! Instead of using oil I prefer to use a butter or olive oil flavored pan spray, which I think is healthier than oil. If you use that, spray the pan with several sprays to ensure enough coating for great browning. Also, I had quite a bit rice leftover, about 2/ 1/4 Cups of rice, so I had to adjust the ingredients some. This recipe should make 2. When I made it I came out with 6 medium sized rice cakes, so you may want to double the recipe if needed. You could also bake these rather than frying. Enjoy!!
- 1 cup leftover rissoto cooked rice, chilled
- 1⁄2 cup shredded parmesan cheese or 1⁄2 cup mozzarella cheese
- 1 large egg
- 1⁄2 cup Italian style breadcrumbs
- salt and pepper
- vegetable oil
- Heat a large skillet pan with the oil or pan spray like I use.
- In a bowl, stir the egg well. In another bowl, combine the breadcrumbs and the salt and pepper.
- Form round balls from the rice. make a pit in the center of the rice cake and fill it with the shredded cheese. Smooth out the top to keep the cheese inside.
- Dip the rice cake into the egg first and then into the breadcrumbs. Lay them into the heated pan and sautee for about 3 minutes and flip. Cook on the other side until golden brown.
- Garnish with lemon wedges.
Sorry, this didn't work too well for me! To incorporate the cheese, the final product turned out to be huge. It was messy! Extra plates to dip egg and breadcrumbs into...I was always having to wash my hands in between stages. A lot of work for a so so finish!