Creamy and a bit chewy when served hot, risotto seizes up in the fridge until the leftovers become perfect material for making crispy pan-fried cakes. If you do it right, you still get a creamy fix from the warm rice interior, but there’s also a crunchy crust: two lovely textures in every bite.
To make, scoop up ¼ cup chilled leftover risotto per cake, and flatten into a crab cake–shaped patty. Dredge cakes in panko. Pan-fry in a little olive or canola oil 3 minutes on each side or until golden-brown. Yum!