Hoppin John risotto cakes
Instructions:
for serving.
- Spread the risotto in a shallow dish, cover, and refrigerate until well chilled, at least 4 hours. Divide the risotto into 6 equal portions. Rinse your hands in cold water and shape each portion into a cake about 3 inches in diameter and 3⁄4 -inch thick. Place in a single layer on a plate or baking sheet, cover, and refrigerate for at least 1 hour and up to 8 hours.
- Lightly coat the cakes with flour, tapping off the excess.
- Heat the butter and oil in a large well-seasoned cast-iron or nonstick skillet over medium-high heat until the butter stops foaming. Add the cakes and cook, turning once, until both sides are crisp and golden brown and the rice is hot in the center, about 3 minutes on each side. Depending on the size of your skillet, you might have to cook the cakes in batches, so add more butter and oil as needed. Serve the cakes warm, topped with the pesto.