MUSHROOM RISOTTO CAKES

Mushroom Risotto Cakes image

Yield Makes 4 side-dish servings

Number Of Ingredients 5

3 cups chilled mushroom risotto
1 cup all-purpose flour
2 large eggs, lightly beaten
2 cups coarse fresh bread crumbs (from about 4 slices firm white sandwich bread)
6 tablespoons olive oil

Steps:

Put oven rack in middle position and preheat oven to 350°F. 3Form chilled risotto into 8 (3/4-inch-thick) patties using wet hands. Put flour, eggs, and bread crumbs in 3 separate shallow bowls. Coat 1 cake with flour, tapping off excess, then egg (letting excess drip off), and then bread crumbs. Transfer to wax paper. Repeat with remaining cakes.
Heat 3 tablespoons oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then sauté 4 cakes, turning over once, until browned, 5 to 6 minutes total. Transfer with a slotted spatula to a paper-towel-lined baking pan and keep warm in oven. Heat remaining 3 tablespoons oil and sauté remaining 4 cakes in same manner.