Indulge In {Risotto Cakes}

I am in complete amazement every time I'm out to eat and spot risotto balls on the menu. How they managed to roll the creamy, decadent dish into a ball, coat in panko, and fry is completely beyond me. But, thanks to this month's issue of Everyday with Rachael Ray, I have learned the tricks of the trade. The secret you may ask? It is not a matter of freezing and flash frying as I would have suspected. The trick is to use day or two old risotto. So, after planning ahead and whipping up a double batch two days in advance, I was all ready to attempt the ever amazing risotto balls. However, after careful consideration and a distaste and the thought of dirtying up my kitchen with a big pot of oil, I landed on risotto cakes. They are just as crunchy on the outside and creamy on the inside as their round counterparts but much easier to manage without a fryer and a maid. All I did was simply pan fry them in a small amount of hot oil to get the same effect. Once they were done, I served them up with a side of marinara sauce for dipping and a fresh arugula salad with a balsamic glaze. These treats will leave guests amazed at your culinary skills and make a great appetizer for any kind of event. Here's the recipe...

:: Ingredients ::
Day Old Risotto
Panko Bread Crumbs
Manchego Cheese
Vegetable Oil for Pan Frying

:: Directions ::
1. Turn stove on medium-high heat and pour in enough oil to coat the bottom of the pan.
2. Place panko in a small bowl. Remove the risotto from the refrigerator and form into patties.
3. Cube the Manchego into enough pieces to put two cubes in the center of the patty. Place the Manchego in the center of the cake and press down to ensure it is fully covered by the risotto.
4. Cover all sides of the cake with panko and place in hot oil. Note: the oil must be hot when you place the cake in otherwise the panko will absorb the oil and not crisp on the outside.
5. Cook on each side about 2 1/2 minutes. Set on a paper towel to absorb excess oil.
6. Serve with a side of marinara for dipping.

Enjoy!