Crispy Risotto with Oven-Dried Mediterranean Salad

Name: Crispy Risotto with Oven-Dried Mediterranean Salad
Yield: Serves 4
Ingredients: ½ cup freshly grated Parmesan or Asiago cheese; Sea salt and freshly ground pepper; 3 cups leftover risotto (see Note); Oven-Dried Mediterranean Salad; 4 tablespoons olive oil; 1 tablespoon chopped fresh parsley leaves; 1 tablespoon chopped fresh basil leaves

Preparation info

Serves
4

Difficulty
Easy

Appears in

Cooking One on One

By John Ash

Published 2004

About

This is a great way of using up leftover risotto, and I usually make extra just so that I can do this dish. If you don’t have 3 whole cups of risotto left over, just make the cake in a smaller pan and don’t expect to share it with so many people.

Ingredients

3 cups leftover risotto (see Note)
1 tablespoon chopped fresh basil leaves

Vegetarian

Method

Mix the Cooked risotto with the herbs and cheese and season well with salt and pepper. Heat a heavy sauté pan over high heat and add 4 tablespoons of olive oil and then the rice mixture, packing it down well to form a cake about ¾