Risotto, Part Two

Whenever I make risotto, there always seems to be leftovers. I hate to throw them out, but risotto is really best the first time around. But still, I hate being wasteful, especially if there is a lot leftover, so….what to do? The best thing that I have found to do is make risotto croquettes. The consistency of the leftover chilled risotto is perfect for making them and they are SO delicious! In fact, they’re so good that you may want to make risotto just so you can make these croquettes.

These croquettes are about one of the easiest things you can make, too. They have just two ingredients, risotto and panko bread crumbs and it takes almost no time to put together. The other great thing is that you can make them ahead of time and freeze them. When you want to serve them, you just pop them (frozen) into a 350 degree oven and bake for about 10-15 minutes until they are heated through. They are great served on a bed of mixed greens lightly dressed with olive oil and vinegar for a light dinner or as a side dish with grilled chicken or fish. They would also be great as an appetizer served with your favorite dipping sauce, you could even make them smaller so that they are bite size.

Risotto Croquettes

1-2 cups leftover risotto
1/2 to 1 cup plain panko breadcrumbs

Make sure risotto is well chilled, overnight is best. Form into individual patties about 1/4 cup each. Coat with the panko.

Heat about 3 tbsp olive oil in a large skillet over medium heat. Once oil is hot, add croquettes and saute for about two minutes on each side. If you’re making a lot of these, you’ll want to cook them in batches so that you don’t crowd the pan. If that’s the case, add more oil as necessary.

Serve immediately or freeze in a single layer on a baking sheet and then transfer to a ziploc bag. To reheat frozen, bake in a 350 degree oven for 10-15 minutes until heated through.