Risotto Cakes

I still can't believe I made Roasted Garlic & Mushroom Risotto the other night. I also can't believe it turned out ok! Usually I'm the crazy girl that makes up a million excuses why it didn't work out whenever I try something for the first time. But, this worked! It's now time to conquer the leftovers and the perfect thing to make would be risotto cakes. The bigger question is, will I be 2 for 2 with risotto in the kitchen after this recipe? 

 Risotto Cakes
Prep Time: 15 minutes; Cook Time: 15 minutes

     3 cups leftover risotto from Roasted Garlic and Mushroom Risotto
        recipe
     2 large eggs
     1/2 cup frozen corn, thawed
     1/2 cup fresh bread crumbs
     1/4 cup grated Parmesan
     Kosher salt and freshly ground black pepper
     1/4 cup canola oil

In a large bowl add the leftover risotto, eggs, corn, bread crumbs, and Parmesan and season with salt and pepper, to taste. Mix to combine well. Form into 12 balls about the size of a walnut, then flatten into patties and arrange on a baking sheet.

Heat the oil in a large nonstick skillet over medium heat. Add the patties and cook until they are golden brown, about 3 to 4 minutes per side. Remove the patties from the oil to a baking sheet lined with a brown bag or paper towels to drain the excess oil. Transfer to a serving tray and serve hot.

12 Servings.

Recipe Review:
Woo-hoo! I am officially 2 for 2 with Risotto. After my first bite was one of those, 'Oh, this is the reason people cook!' I used EVOO instead of canola oil to fry them up. They had delicious flavor - the Mister thinks next time I should substitute green or red pepper instead of the corn, but I loved the corn. I'm sure I'll surprise him and make 1/2 with peppers & 1/2 with corn next time since he's so willing to try all my cooking adventures and be honest about them. This was another one of those little, easy recipes really are the reason why one spends time in the kitchen! :)