Risotto Cakes with Roasted Red Pepper Sauce
Risotto cakes are a great way to use leftover risotto although I often make the risotto especially for making these cakes. The cooked risotto is already sticky and does not require egg to bind the cakes. If you have leftover risotto simply shape it into cakes, roll in bread crumbs and fry in a little oil until golden on both sides. You can also bake them in a 400 degrees oven, turning once to brown on both sides. Serve with cream of mushroom or red pepper sauce.
1 recipe basic risotto (see recipe here)
2 cups Dry bread crumbs
1 tablespoon grated parmesan
1 tablespoon chopped parsley (optional)
Salt and pepper
Cook the risotto following the basic risotto recipe here
If you use leftover risotto, remove any large pieces of vegetables that it may contain. Either chop them finely and return to the risotto or discard. Large pieces will interfere with forming and cooking the risotto cakes.
Combine bread crumbs with cheese and parsley. Season with salt and pepper and set on a plate.
Line a baking sheet with foil and spray with non stick spray.
Scoop risotto with an ice cream scoop and with wet hands, form the risotto into cakes or ovals.
Place each risotto cake on the bread crumbs and gently press the crumbs all around the cake. Continue with remaining risotto, setting the coated cakes on the baking sheet lined with foil. Let risotto cakes sit for about 15 minutes.
If you sautée them in a pan heat up enough canola oil to cover the bottom of the skillet and set over medium high heat. When the oil is hot add the risotto cakes, a few at a time so they do not crowd the skillet, and cook until golden, turning once.
If you cook them in the oven, heat up the oven to 400℉ and place the baking sheet in the oven. Let cakes bake until golden on top, turning them over once to cook the other side.
Serve warm with sauce on their own or alongside other foods.
Suggested sauces: cream of mushroom, roasted red pepper sauce, tomato sauce, tomato cream sauce, goat cheese sauce etc.
Roasted red pepper sauce:
1 jar fire roasted red pepper, drained and pureed in a blender (reserve liquid to thin out the sauce if necessary).
3 cups tomato sauce (try William’s Sonoma’s)
Salt and pepper to taste
Bring tomato sauce to a boil, reduce heat and add the pureed red peppers. Simmer a few minutes to combine flavours. If the sauce is too thick thin it with a bit of water, liquid for roasted peppers or more tomato sauce.
Note: the image on top is risotto cakes with mushroom sauce.