I’m realizing that a lot of my daily life is a simple series of action and reaction. For instance, I recently read, well, more like devoured, the book “The Girl with the Dragon Tattoo” and after reading something that good there are two logical actions that must be taken: 1) watch the movie on Netflix, 2) order the follow-up book immediately on Amazon.
Another instance is when Lindsay Lohan went to jail, and I the immediate action of people unhealthily obsessed with celebrities everyone was to look up her mug shot. I would like to tell you that I don’t often follow celebrity gossip news, but my grandmother would disapprove of me to lying to this many people at once.
And now, whenever I make risotto, the immediate reaction the next day will be to make risotto cakes. Although some brilliant bloggers claim that everyone has already heard of the trick of turning leftover risotto into little cakes, I am only just now catching on to this trend. I’m a little behind the times, remember?
I’ve always been hesitant to cook risotto specifically for the reason that leftovers are a waste. Micro-waved day-old risotto is certainly something I’ve ever craved. These little cakes, however, are exactly what I needed in my recipe arsenal. They add in a whole new texture with the crispy fried bread crumbs on the outside, and seal in the melty goodness within that is almost, if not just, as good as the original dish.
Roasted Red Pepper Risotto Cakes
These cakes can be made with any leftover risotto, but I just loved the flavor and color that the red peppers added.
1 medium onion, minced or finely diced
2 cloves garlic, minced
3 whole roasted red peppers
½ cup white wine
1 ½ cups Arborio rice
5-6 cups vegetable stock
1 cup water
½ cup grated parmesan cheese
½ cup dried bread crumbs
For the risotto:
Combine the water and vegetable broth in a pot and bring to a simmer.
Meanwhile, in a large saucepan, heat the olive oil over medium heat. Saute the onion for 2 minutes or until it begins to soften. Add in the garlic and peppers and sauté another two minutes. Add in the rice and stir for another two minutes, just until the rice begins to brown.
Pour in the white wine and stir until all of the liquid has evaporated. One ladle at a time, at the simmering broth to the rice and stir gently to develop the starches. Wait until all of the liquid has evaporated before adding the next ladle of broth. Once most of the broth has been added in, taste the rice occasionally until it becomes tender. Remove from heat and stir in the parmesan cheese.
For the cakes:
Eat however much of the risotto you want now, and then refrigerate the rest, at least for an hour.
Form the chilled risotto into small balls, and cover both sides with the bread crumbs. Add 2-3 tablespoons of olive oil to a skillet and heat on high. Cook the cakes in the oil, 2-3 minutes on each side or until the bread crumbs are golden brown. Serve over mixed greens, or as a side item.