10/8 Risotto Cakes

Inspired by a recent post on Mark Bittman's blog, I made a ton of mushroom risotto the other night for dinner. It was a pretty basic risotto with some not so home-made stock and some formerly dried shiitake mushrooms. All things considered, 'twas pretty good the first time around. Rather than nuking it today for the second go 'round, I decided to make some risotto cakes out of what was left. As I'm sure you can see, I did use a mold, but this could easily be done without one. I seared them in some butter (as recommended in Harold McGee's latest article to minimize stickiness) and served the three "cakes" with some lightly dressed greens. All in all, a rather successful meal.