Risotto Cakes

Back when I made my Beer Can Chicken, I saved the carcass and boiled it in water all night with an onion and some celery. It made the most flavorful stock. I filled Ziplock bags and froze that flavorful stock and began having dreams of using it to make risotto for the first time.

There were the most beautiful English Peas at the market the other day. I happily shelled my peas and knew I would put them in with the risotto. Another addition was bought at the store, a lovely ear of corn. So with my stock, corn & peas, I was going to have a lovely risotto

It was a great risotto in fact, but too much for just F. & me. So I spoke with my most trusted source, my grandmother on whether you could freeze risotto or not. She told me in fact she freezes individual tablespoons of risotto to make Risotto Cakes.

And that’s what I did. I lined a cookie sheet with some wax paper and scooped heaping tablespoons of my risotto mixture. Then, I stuck them in the freezer overnight.

When my lovely Matron of Honor came over for dinner the other week, I knew just what I’d make as my premier. I took the frozen cakes out and let them thaw about 5 minutes. Then, they took a quick dip in an egg wash, and into a mixture of homemade breadcrumbs & panko breadcrumbs before hitting the hot oil in a sauté pan.

Ten minutes later…