As promised, I have some ways to make risotto as exciting as the day you made it. When you’re sick of heating up leftovers or you want to make something a little crazy with your risotto, here’s one way to spice things up. When I was growing up, my mother used to make my favorite simple tomato risotto every so often. Then later in the week, she’d make a risotto “cake”. She would take a skillet, put a thick layer of risotto, then put sliced mozzarella, then another layer of risotto. It would get nice and browned and crisp, then she flipped it and browned the other side, making the mozzarella in the middle nice and melty. We’d slice it like a pizza and each of us got a triangle.
Here, I have done this slightly differently. Actually, I made a risotto cake old school style first, and then made this version with a fried egg and loved it.
1.5-2 cups leftover risotto
sliced yogurt cheese (or mozzarella if you can eat that)
Heat 2 teaspoons of extra virgin olive oil in a frying pan over medium-high heat. When it’s good and hot, add the risotto and pat down with a spatula. Let it cook for a couple of minutes. Crack an egg directly on top and then surround the egg with the cheese. When the risotto is browned on the bottom and slides around on the pan easily, flip the pancake over and leave it at medium-high heat just long enough to cook the egg white (about 1-2 minutes). Flip back right side up and slide it onto a plate.