Here is a fantastic recipe to use up some leftover risotto - by pairing it with a gorgeous melting Taleggio cheese (available at The Cheese Wedge)!
Risotto cakes can be put together without a lot of bother - just add a sharp melty cheese like taleggio and breadcrumbs and fry them up! A perfect lunch with a side salad.
- 3 1/2 cups risotto (leftover, any kind, chilled )
- 1 1/2 cups panko Japanese breadcrumbs (divided)
- 3 oz. Taleggio cheese
- 3 scallions (finely chopped)
- 1 large egg yolk
- 2 large eggs
- canola oil (for frying)
Cube Taleggio into roughly 1 1/2 teaspoon size chunks, set aside.
In a large bowl with the leftover risotto, mix 1/2 cup panko, scallions, and 1 egg yolk into risotto. Using a 1/3 cup measure, scoop out mixture and form a patty. Using your thumb, create an indentation and place a cube of cheese inside. Cover cheese with another tablespoonful of risotto mixture. Repeat with the rest of the mixture. Arrange on rimmed baking sheet. (Can be made 2 days ahead. Cover and refrigerate for at least an hour.)
Preheat oven to 250°F.
Set another rimmed baking sheet in oven. Beat 2 eggs with 2 teaspoons of water in shallow bowl to blend. Place 1 cup panko in another shallow bowl. Dip risotto cakes into beaten egg, then into panko to coat. Pour enough canola oil into large skillet to coat bottom; heat oil over medium-high heat. Working in batches, sauté risotto cakes until crisp and brown, about 3-4 minutes per side. Transfer to baking sheet in oven. Cakes will stay warm and crisp in the oven for about 30 minutes.
Recipe from yummly.com