Crispy Risotto Cakes

These little packages of goodness make preparing risotto worthwhile.  The crunchy outside coupled with the soft cheesy center make them a delightful addition to any meal.  To make things even easier, try the Oven-Baked Risotto recipe when preparing it.  

*A side note - I used quite a bit less oil to pan fry them in and this was successful.  Just make sure there's still oil in the pan when you flip them.*

Crispy Risotto Cakes
Makes 2 cakes
Source:  America's Test Kitchen

1 cup leftover Risotto

2 Tablespoons shredded mozzarella, fontina, or provolone cheese

1 large egg

1/2 cup unseasoned fresh or dried breadcrumbs (I used Panko)

1/8 teaspoon salt

pinch of pepper

vegetable oil

Lemon wedges, for serving

Shape 1/2 c. risotto into a patty about 3" wide, 2" thick. Make an indentation in center of cake and fill with 1 Tablespoon of the cheese. Press the risotto around the cheese, smoothing the surface to make sure no cheese is exposed. Repeat with remaining risotto and cheese.

Beat egg in shallow dish. Toss the breadcrumbs, salt, and pepper together in a second shallow dish. Coat the risotto cakes with the beaten egg, allowing any excess egg to drip back into dish. Coat cakes with the breadcrumbs, pressing them to adhere.

Add enough oil to small nonstick skillet to reach a depth of 1/2". Heat oil over medium-high heat until shimmering. Gently lay the cakes into the oil and cook until golden brown on both sides, about 3 minutes per side. Transfer fried cakes to paper-towel-lined plate to drain. Serve with lemon wedges.