Here's a great recipe for leftover risotto or rice!
Risotto or rice, cooked
Seasonings (dried spices such as garlic, onion, red pepper, etc.)
Herbs (basil, oregano, parsley, rosemary)
Optional add-ins (garlic, onion, sun-dried tomatoes)
This dish can be customized to your tastes. Here's the ingredients I used the last time I made the patties.
I used arborio risotto made with chicken broth instead of water. While it was cooking, I added garlic powder, onion salt, crushed red pepper and Italian seasoning -- all to taste. After dinner, I put the leftovers in the fridge.
The next day, I sauteed a little bit of onion and garlic in olive oil and tossed it with the rice. I added about 2 tablespoons of fresh basil, a pinch of fresh Italian parsley, and a pinch of fresh oregano -- all from my herb garden. Then I chopped up sun-dried tomatoes (the kind stored in oil) and added them to the rice mixture.
Then I sprayed nonstick spray on my hands, and formed the rice mixture into patties about 3/4 inch thick and 3 inches wide. In the same skillet that I used to sautee my garlic and onions, I warmed about a tablespoon of olive oil, and placed the patties in the pan. After about 2 - 3 minutes, I turned them over and cooked them another 2 or 3 minutes. They were just beginning to brown on each side.
Then I placed the patties in a greased baking dish, poured a little chicken broth (about 3 tablespoons)into the pan to keep the patties from drying out, topped them with shredded parmesean cheese, and baked at 400 degrees for about 25 minutes.
You can add or delete anything from this dish. I've seen similar patties made with red or green peppers, sausage, bacon, diced artichoke hearts -- anything you like.
See other recipes submitted by Jackie Mysak