Risotto Patties Recipe
These are great on a bed of salad.
Form risotto into patties about 3 inches (7 to 8 cm) wide. Place on plate, refrigerate for at least half an hour (longer is fine.)
Cook in a non-stick frying pan over medium heat for about 5 minutes each side, or until the patties are hot and each side is browned.
Ideally, you'll use up leftover risotto with these. The leftover risotto will be a bit drier than when it was made, letting you form patties.
If you have to make risotto specially to make these, cut back a bit on the liquid in the risotto, then let it cool before you try to form patties with it.