Risotto Cakes with Roasted Tomatoes and Arugula

By BClover

Ingredients

• 4 cups leftover Leek, Bacon, and Pea Risotto, cold
• 2 ounces fresh mozzarella, cut into 8 cubes
• All-purpose flour, for dredging
• 2 pints cherry or grape tomatoes
• 4 sprigs thyme
• 1 tablespoon extra-virgin olive oil
• Coarse salt and ground pepper
• 1/3 cup vegetable oil
• 2 bunches arugula, thick stems trimmed

Details

Servings 1
Preparation time 30mins
Cooking time 30mins
Adapted from marthastewart.com

Preparation

Step 1

Make It Now

A melted mozzarella center makes these risotto cakes special.

Directions

Preheat oven to 450 degrees. Form risotto into 8 balls. Press a cube of cheese into center of each ball and flatten risotto into 1/2-inch-thick patties (make sure cheese is covered). Dredge patties in flour and place on a baking sheet. Refrigerate until firm, 15 minutes.

In a large skillet, heat vegetable oil over medium until it sizzles when pinch of flour is added. Dredge patties in flour again (shaking off excess). In two batches, fry patties until golden and warmed through, about 10 minutes per batch. Drain on paper towels. Serve risotto cakes with arugula and tomatoes.

directions