First of all, please get your hands on some good asparagus and make this risotto recipe (minus the artichoke). With the leftovers, you can make yourself some super easy risotto cakes to be eaten now or later. This dish really is a freezer miracle – take the cakes right from the freezer and pop into the oven for a little bit. Voila. You’ve got an instant fancy looking and quick meal.
leftover risotto, any amount
about 2 cups panko breadcrumbs
- After making risotto, refrigerate the leftovers overnight.
- Prepare. Pour panko out on a plate. Set 3 tablespoons oil to heat over medium in a large, flat skillet.
- With wet hands shape the cold risotto into tightly packed balls. A three-inch diameter ball will make a meal. A two-inch ball will make a nice appetizer size.
- Flatten each ball onto the panko, flip over, and flatten a little more. You’ll need to tend the edges by pushing towards the center a little bit.
- Sprinkle a couple of crumbs in the oil and, when they sizzle, the oil is ready. Place the cakes in the heated oil. Sizzle about five minutes per side or until nicely brown.
- Add more oil to the pan and repeat until all your cakes are cooked.
If you intend to freeze these, undercook them slightly. Place on a parchment lined baking sheet and freeze. After about an hour, you can move them to a bag or container.
For a quick meal from the freezer, bake at 425F for about 25 minutes (or until nicely browned)