Have ready cooled risotto in the refrigerator. Form into disks and dredge in flour, egg wash then Panko. Set on a cooling rack and let sit for about 15 minutes in the refrigerator. Brown on both sides in a non-stick skillet with olive oil.
You can add cheese to the centers when forming into disks and do the same procedure, but after they are golden brown put them on a sheet pan and into a 350 degree oven for about 8-10 minutes to ensure the cheese it heated through.
appetizer, first course, side dish, vegetarian
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