Last night I had no plans for dinner but lots of leftover risotto. I'd frozen some of it and refrigerated about 3 cups with the idea of trying out risotto cakes. There are a couple of methods for doing this. Some recipes advise adding egg yolks and beaten egg whites to room temperature risotto and then pouring the resulting batter onto griddle and cooking it just like you would pancakes. I decided to try another method:
3 cups chilled risotto
1 cup all-purpose flour
2 large eggs, lightly beaten
1 1/2 cups coarse bread crumbs (I used store-bought, but you could make your own)
6 tablespoons olive oil
Preheat the oven to 350F. Form the chilled risotto into 8 patties using wet hands. Put the flour, eggs, and bread crumbs in 3 separate shallow bowls. Coat each risotto patty with flour, tapping off the excess, then egg (letting the excess drip off), and then bread crumbs, handling them very gently. Transfer the cakes to wax paper.
Heat 3 tablespoons of the olive oil in a 12-inch heavy skillet over moderately high heat until hot (but not smoking!), and then sauté 4 of the cakes, turning them over once, until browned (5 to 6 minutes total). Transfer the cakes to a baking sheet and keep them warm in the oven. Heat the remaining 3 tablespoons oil and sauté the remaining 4 cakes in the same manner.
Depending on what sort of leftover risotto you're using, garnish appropriately. We happened to have Acorn Squash, Rosemary and Blue Cheese Risotto, so I sprinkled the cakes with crumbled blue cheese and fresh chopped rosemary.
Makes 4 side-dish servings or more than enough for 2 main meal servings. Serve with a salad and a big-bodied red wine.