Probably the best thing about making risotto is being able to make risotto cakes the next day!

When leftover risotto sits in the fridge, it thickens up, allowing it to be scooped and shaped into patties. These get dredged in bread crumbs and fried until golden brown. Crispy outside, creamy inside… it’s just delicious! Here’s what you’ll need:

First, pulverize 2 slices of bread in a food processor or blender to make breadcrumbs. Spread them on a plate.

Use a 1/3 cup measure to make tightly packed portions of risotto on a plate.

Pat the portions down to form inch thick patties.

Dredge them in the breadcrumbs.

Then shallow fry in a tablespoon of olive oil over medium heat, until heated through and golden brown.

Serve with some steamed asparagus for a really fabulous and easy dinner!