Mushroom Risotto Cakes with Eggs
Leftover risotto, loosened with a little water, is delicious reheated. But you can also make rice cakes. Stir beaten eggs into the chilled leftovers, then shape it into disks, coat with flour, and sear in a skillet. Like stir-fried rice, crisping the cakes adds a new dimension of flavor and texture.
Use the same skillet to cook four eggs, sunny side up or over-easy. The soft yolks make an instant sauce over the golden mushroom-filled rounds.
Leftover mushroom risotto
6 eggs, beaten to mix
1/2 cup flour
4 tablespoons butter
Salt and pepper, to taste
1. In a bowl, combine the risotto and 2 of the eggs. Form the mixture into 4 balls, then shape them into thick triangles, squares, or patties.
2. Spread the flour on a plate. Dip the cakes into the flour and coat them on all sides.
3. In a large nonstick skillet over medium-high heat, melt 2 tablespoons of the butter. Cook the risotto cakes over medium-high heat for 2 to 3 minutes or until the undersides are brown. Turn and brown the other sides for 2 to 3 minutes. Transfer the cakes to a plate and sprinkle with salt; keep warm.
4. Wipe the skillet clean and set it over medium-low heat. Add the remaining butter. Gently crack the eggs into the pan and cook gently until the whites just set but the yolks are still runny. Sprinkle with salt and pepper. On each of 4 plates, set a risotto cake and put an egg on top.
Jill Santopietro