I am SO excited to have another trick up my sleeve for leftover risotto. I only have leftovers because I double or so the batch every time I make it 🙂  My daughter works at my favorite local restaurant and she has a tendency to text me when she knows that her dad and I would love their special for the night. This is both awesome and terrible. Awesome because we have an amazing dinner, terrible because it gets mighty costly since they make such amazing food we can’t seem to resist.


One such dish is dayboat scallops over a crispy risotto cake with some greens and a light sauce. Let me just say that seared scallops are just plain heavenly; all they need is a little salt and pepper and I am one happy camper. Throw in a crispy risotto cake and ahhhhhhhh!

I am in the habit of making a double batch of risotto. While it is not difficult to make it is a little time consuming as you can’t or at least shouldn’t leave the kitchen. Don’t get me wrong you can still multitask but it’s best to hang around the stove so you can be sure to add more liquid to the rice before it dries out completely.


I have shared with all of you how I make Arancini see link for the post/recipe https://cookingatclarktowers.com/2016/03/20/arancini/

The guys at the restaurant shared with Abbi how they make the crispy risotto cake. She came home and declared we can totally make them; So we did!

Directions:
Spread out the risotto on a nonstick sprayed rimmed sheet pan, using a cookie cutter that I would also spray with nonstick spray.  Cut out your rounds, on tray that will fit into your freezer, cover it with wax paper and freeze your rounds for an hour or so.  Transfer to a freezer bag for use anytime you want to make them. Great for a quick side during the week.