A great side dish that is also a super way to use up leftover risotto is the risotto cake. Serve a risotto cake over a simple salad or as a side dish to your favorite protein to please the whole gang.

Ingredients:

• 3 cups leftover Porcini Mushroom Risotto, chilled
• 2 large eggs, beaten
• 2 cups Panko bread crumbs
• 8 Tbsp. vegetable oil

Directions:

1. Preheat oven to 200 degrees.
2. Working quickly with the cold risotto, create 8 risotto patties with your wet hands.
3. Put the eggs and the Panko bread crumbs in separate bowls.
4. Dip 4 risotto cakes in the egg then coat in Panko.
5. Heat 4 tablespoons of oil in a large nonstick skillet over medium-high heat for 2 minutes. Add the four risotto cakes and fry, turning once, until browned, about 5 minutes. Remove the 4 cakes to a paper towel-lined plate. Pat excess oil with the paper towels then transfer to a baking sheet, cover with foil and place in the oven to keep warm.
6. Repeat steps 4 and 5 with the remaining 4 cakes.

Makes eight risotto cakes.