Risotto Cakes

Here is a magnificent trick to using up leftover risotto as shared with me by the ever-talented and awesome Enrico (who, by the way, is authentically Italian and knows what he's talking about when it comes to risotto). Risotto is a deliciously creamy and yummy way to eat rice. It takes a little more time and attention to prepare, but with a glass of wine the time flies by. Additionally, risotto recipes tend to make a huge portion of food -  great to make for a crowd and you'll still likely have leftovers. Amazingly, I haven't posted my favorite risotto recipe ... I promise to do that someday. In the meantime, find a recipe you like and then try this out the next day. Serve with white wine and a big green salad for optimal happiness.

These leftovers make great leftovers!
Best served warm.

• Olive oil 
• Leftover risotto
• 1/2 Corn meal in a saucer
• Italian herbs 
• Mayo (or some other kind of saucy/dippy thing)

1. In a heavy fry pan, heat enough oil to cover the bottom of the pan (about 1/8 inch) to medium. 
2. Form risotto into patties, about 1/3 inch thick 
3. Pat the patties into the cornmeal like you're breading it. No need to worry about how much to get on the patty - risotto is sticky and you're simply aiming to get an even coat. 
4. Set patties into fry pan and fry until golden and crispy - about 4 minutes per side. 
5. Transfer from pan to plate, sprinkle with Italian herbs, add a dollop of mayo, and serve!