Risotto Cakes

If you're anything like me, when you're cooking risotto, do you end up with way too much? I always measure out my rice, but for some reason the end result is a massive saucepan full of the stuff.

I love risotto, so it's really not that big an issue, but it does mean lots of leftovers. I don't need to take lunch to work, because I get a staff meal, so Mr eat quaff laugh ends up eating the same thing a few days in a row. Sometimes he doesn't mind, but other times he'd prefer something different.

A couple of weeks ago I made a batch of a delicious mushroom and asparagus risotto and ended up putting the leftovers in the freezer. We had so much going on at the time and just didn't need any for lunches.

I planned to use the leftovers for making arancini, which we both love. Who could not like crispy, deep fried balls of rice with a gooey, melty cheese centre? Mmmmmm.....

When I defrosted this lot, the texture of the rice had changed and it was a bit watery. I couldn't form it  into balls that would in any way stay together when I deep fried them. Not having any eggs on hand to help bind them together, I had to get a bit creative.

These risotto cakes were the end result, and they were perfect for a light weekend dinner.
The outside of the rice crisped up in the muffin tin and the cubes of mozzarella in the middle went all melty and stringy. Delicious!

They are lovely served hot, with your favourite chutney and a salad, but are also great cold for lunch the next day.

This really is just an idea, rather than a recipe. The quantities I've given will depend on how much risotto you have leftover and how cheesy you like the centre of the cakes to be. Have a play around and see what works best for you!

Risotto Cakes

Leftover risotto

Mozzarella cheese, cut into 1cm cubes

Panko crumbs

Parmesan cheese, grated

Oil spray for greasing

Preheat oven to 200 degrees.

Lightly grease a muffin tin with oil spray.

Spoon about a tablespoon of the risotto into the tin and push down with the back of a spoon.

Place 2 cubes of mozzarella in the centre and push into the rice slightly.

Spoon another scoop of risotto over the top to cover the cheese and press down gently.

Sprinkle some panko crumbs and parmesan cheese over the top of each risotto cake.

Bake in the oven for 15 minutes, or until the crumbs have turned a lovely golden brown and the edge of the rice is crispy.

Carefully remove the risotto cakes from the tin.

Serve warm with salad and chutney for a light meal.

Enjoy!