Italian · Vegetable

Risotto Cake

"Make it into cake or put it on a stick and people will love you"

Rating

Makes As many as you have risotto for Added by Rebecca Ingredients 6

Built on leftover risotto. The mantra is from Kingsley Rotardier, a Haitian chef Edward worked under in New York. From his lockdown letter "Yesterday, Today and Tomorrow", April 2020.

Ingredients

3 cup cooked risotto
1 egg
2 tbsp olive oil
2 tbsp chopped parsley
1 cup grated Parmesan or more
Additions: roasted peppers diced, sundried tomato pesto, cooked mushrooms, green beans, any diced vegetable, diced Easter ham or lamb

Method

To the risotto add the egg, cheese, parsley and whatever ingredients you choose. Put those gloves on and dig in, as you want to mix the rice and the ingredients until the recipe is thick enough to shape.
Take ½ cup per person and hand form a cake.
To serve pre-heat a pan on medium, add the olive oil and sear the cake on both sides getting a nice crust while resisting the urge to play with your food. Let it cook.
Top with a fried egg, or a slice of previously produced ham, chicken or lamb. A side salad and a bottle of something nice and there is a meal plus room in the fridge.