I don't know about you, but I find unabashed pleasure in eating leftovers, sometimes I enjoy them more than the actual dish itself. There is something slightly illicit about them, comforting and soothing. Having grown up cooking for lots of people, I have always found cooking portions for one dispiriting and as I hate waste, and don't want to eat the same dish for days on end, I like to find ways to transform leftovers into a new dish.
Yesterday, I shared a recipe with you for red risotto and building a simple storecupboard of ingredients using the Marks & Spencer Simply range. Today I want to tell you how to cook risotto leftovers. Although this recipe is made using a red risotto, it works with any type of risotto leftovers, just watch those with a higher cheese content, to make sure they don't burn.
- leftover risotto - straight from the fridge, it must be very cold when you handle it
- freshly ground salt and pepper
- olive or rapeseed oil for frying
- baby spinach and rocket leaves
- Balsamic vinegar
- Shape the cold risotto into little balls, about the size of golf balls, flatter slightly
- Heat the oil in a frying pan or roasting tin until spitting
- Fry each ball for 3-5 minutes on each side until it starts to carmelise and nearly burn (you can also roast these in the oven, if you prefer not to fry)
- Serve with freshly ground salt and pepper with a salad of rocket and baby spinach leaves which have been lightly doused with balsamic vinegar, I have added some strips of red pepper to mine, because I loved the flavour of the raw pepper against the cooked tomatoes in the rice
- Add a sprinkle of parmesan or let people help themselves
This recipe is probably one of the simplest but most affective ways to eat leftovers!
That's it for now ...
Salt & Sparkle = Life Remarkable