Tuesday, August 25, 2009


A simple dish to start out the morning. Looking in the refrigerator I spot a pot of leftover risotto. Leftover risotto is a wonderful thing - sticky and moist, it can stand up to a good pan fry. [Rice is always a good leftover staple, think fried rice.] The original swiss chard risotto was very basic, made with Arborio rice, swiss chard from the garden, and (store bought) vegetable stock. This morning, I formed small patties of risotto, dipped them into an egg wash, then into breadcrumbs slightly seasoned with parmigiano reggiano, salt, and pepper. The patties were then pan fried in olive oil. Slightly crunchy on the outside, warm and still moist on the inside.

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