A handy idea to have up your sleeve when you’ve got leftover Risotto. This is not a recipe as such, but an easy method for cooking leftover risotto which tends to go a bit thick and claggy.
Chill the leftover risotto in the fridge.
Divide the leftover risotto into equal sized portions and form into cakes.
Dip each risotto cake in some seasoned flour, brushing off any excess. Then dip into beaten eggs and finally into panko breadcrumbs.
Fry the risotto cakes in a good bit of olive oil for about 5 minutes on each side or until golden brown and hot in the centre.
Jono & Jules do food & wine 
Good idea – I will try it
Gera xx Sent from my iPhone
>