We got a beautiful head of Treviso radicchio in our CSA box this last week. I could have grilled it, sauteed it, broiled it, roasted it, thrown it in a salad. But instead I made an old family favorite – something I created maybe 10 years ago and which my dashing husband loves. I warn you: it’s weird, it’s intense, it’s probably a bit much for most people. Radicchio and blue cheese risotto. It’s a bit blue-ish purple, which I find rather fabulous.
And yes, Ernie ate it. I did, however, pull out his portion before I added the blue cheese.
And the best part? The risotto cakes I just made myself for lunch. There’s a whole tray of them in the fridge waiting to be fried up for dinner.
Risotto Cakes
Leftover risotto
1 egg per 1 1/2 cup leftover risotto
1 cup white rice ground into powder in a coffee or spice mill (this will be enough for plenty of cakes and make it super easy to coat them and keep your hands somewhat dry)
Vegetable oil
Stir risotto to loosen it a bit if it’s started to get clumpy. Beat egg(s) and stir into risotto. Put ground rice powder in a shallow bowl.
Scoop risotto mixture in 1/3-cup balls and put them in the rice powder. With a dry hand, pick up rice powder from around the risotto and spread it over the risotto ball, slightly flattening it into more of a patty or cake. When cake is thoroughly coated, transfer to platter to baking sheet. Repeat with remaining risotto.
Heat a large frying pan over medium heat. Swirl in enough vegetable oil to coat the bottom. Place risotto cakes (as many as will fit without touching) in pan and cook, undisturbed, until browned. Carefully flip each cake over and brown on other side. Serve and eat pretty much immediately. They are extra delicious with a salad of hearty or bitter greens with a pungent sherry-vinegar or balsamic-vinegar dressing.
Post a Comment