I love cooking (obviously). But I know a lot of people who don’t. Many of my dearest friends would rather eat a bowl of cereal for dinner than have to pick up a spatula or deal with actually lighting their stove top burners. And as much joy as I often get out of my culinary endeavors, I can understand where they’re coming from. It’s a lot of work and when you’re tired and hungry sometimes all you want is to come home to something that’s already made. Well, remember that delicious spring risotto you made yesterday, the one that was loaded with green seasonal vegetables and perfected with diced pancetta? Well, it gets even better. Now you can quickly remake it into these decadent risotto cakes and serve them with a perfect fried egg for an instant fancy meal!
Pan-Fried Spring Risotto Cakes with Fried Egg
- 3 1/2 cups spring vegetable risotto
- 1/2 cup finely grated Pecorino-Romano cheese, plus extra for serving
- 1 large egg, beaten
- 1 teaspoon kosher salt
- 2 tablespoons butter
- 4 eggs, for frying (optional)
In a large bowl thoroughly combine the egg, risotto, cheese and salt. Using your hands, form the risotto into 8 cakes by forming balls and flattening them slightly on each side. Heat 1 tablespoon of butter in a large skillet over medium-high heat. Add the risotto cakes and cook on each side until golden brown and crispy, about 3 minutes per side. Serve topped with egg, if desired, fried in butter over medium-low heat.