How to Use the Leftovers
Risotto Cakes with Greens and Lemon Aioli
8 first-course servings
Mix 2 tablespoons olive oil, 2 tablespoons mayonnaise, 2 teaspoons fresh lemon juice and 1/2 garlic clove, minced. Put 1 1/2 cups panko in shallow bowl. Using generous 1 tablespoon cold risotto for each, shape 24 risotto balls. Make indentation in each; push in 1/2-inch cube mozzarella. Reshape balls, enclosing cheese. Dredge balls in panko; press to flatten. Heat 1 tablespoon olive oil in each of 2 large nonstick skillets over medium-high heat. Add 12 risotto cakes to each. Cover; cook until golden on bottom, 5 minutes. Turn cakes over. Cook uncovered until crisp on bottom, 3 minutes. Set 3 cakes on each of 8 plates of mixed greens; scatter with diced tomatoes. Drizzle with aioli. (Calories 225; Fat 14g; Fiber 2g)
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