Servings:
4 servings
Ingredients
- 1 cup cooked risotto
- 1 cup beaten egg
- 4 ounce diced fresh mozzarella
- 2 tablespoon parmesan cheese
- 1/4 cup dried bread crumbs
- 1/4 cup all purpose flour
- 1/4 cup extra virgin olive oil
- 2 tablespoon mascarpone
- 1/4 cup heavy cream
- 1 teaspoon lemon zest
- 1 teaspoon parsley, chopped
Preparation
Baking Directions:
1.In a bowl, add risotto, meatballs, egg, mozzarella, bread crumbs and grated cheese.
Season with salt and pepper and mix gently.
2.Shape into a round disk about 3 inches in diameter and ½-inch thick.
3.Dredge in flour on both sides.
4.In a 12-inch sauté pan, heat olive oil to high heat.
5.Place risotto cakes in sauté pan and cook till golden brown, about 2 minutes on each side.
6.In a small bowl, whip mascarpone and heavy cream together until soft peaks form.
Fold in parsley, lemon zest and season with salt and pepper.
Top risotto cake with a dollop of whipped mascarpone.
