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.
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
Turn the cake out onto a cutting board and cut into wedges. Place the wedges on warm plates and top with the Mediterranean Salad.
Garnish with shavings of Parmesan or a dollop of crème fraîche and baby greens, if desired.
If you like with shaved Parmesan or crème fraîche and baby arugula or mustard greens
© 2004 John Ash. All rights reserved.