The other day I posted my Beer Cheese Risotto recipe. Any time I make risotto we end up not eating it all since there are just the two of us. This leaves me dealing with risotto leftovers – I usually just add a bit more stock and reheat it but this time around I got an idea.
It started because I love fried eggs on rice. I suppose I can thank all of my trips to Hawaii for that – they serve rice with every meal out there. I figured the egg on the cheesy rice would be awesome – and it was. It needed only one thing to make it better. BACON.
Risotto Cakes with Bacon and Eggs
Serves 3 – 4
3 – 4 cups leftover risotto
1/2 cups panko breadcrumbs
1 TBS canola oil
1 pound bacon, cooked
4 eggs
2 tsps butter
salt to taste
2 cups roasted broccoli (2 cups broccoli 1 tsp olive oil, salt to taste)
Preheat oven to 350°
Put the broccoli in a baking dish and sprinkle with 1 tsp olive oil and salt. Put into the hot oven.
Separate the risotto into fourths. Form each fourth into a patty by compressing the rice with your hands and forming chubby discs.
Coat the discs with panko bread crumbs
Heat the 1 TBS canola oil over medium high heat in a heavy bottomed pan – I used cast iron.
Cook the patties on each side for about 3 minutes until nicely browned then put the pan in the oven to finish cooking.
Bake the patties for 20 minutes
While the patties are baking take two slices of cooked bacon and chop into fine pieces
Warm the cooked bacon in the oven if necessary.
Cook your eggs I used ring molds to keep them nicely shaped but this isn’t necessary. Just melt the butter in a large frying pan and cook the eggs up or if you prefer over easy. Be sure to salt the eggs. Don’t over cook the yolks.
Remove the roasted broccoli from the oven and chop into small pieces.
Remove the patties when done.
To plate: add 1/4 of the chopped broccoli to the plate, top with 3 slices of bacon, then the risotto cake and a fried egg. Sprinkle with the finely chopped bacon.
This was even better than I imagined it to be. I will admit that when I made the my original meal I was thinking ahead to having a fried egg on the risotto leftovers. I mentioned that in the original post. I hadn’t thought all the way through to the bacon and broccoli but both of those additions really made the meal delicious. We both sent clean plates back to the kitchen. I love a meal that works out like that.
Check out these other Risotto Recipes:
Saffron Risotto with Langostino Tails
Risotto Cakes with Bacon and Eggs – Leftovers Recipe
- Cook Time: 20 mins
- Total Time: 20 mins
- Yield: 3-4 1x
- Category: Main Dish
Ingredients
- 3 – 4 cups leftover risotto
- 1/2 cups panko breadcrumbs
- 1 TBS canola oil
- 1 pound bacon, cooked
- 4 eggs
- 2 tsps butter
- salt to taste
- 2 cups roasted broccoli (2 cups broccoli 1 tsp olive oil, salt to taste)
Instructions
- Preheat oven to 350°
- Put the broccoli in a baking dish and sprinkle with 1 tsp olive oil and salt. Put into the hot oven.
- Separate the risotto into fourths. Form each fourth into a patty by compressing the rice with your hands and forming chubby discs.
- Coat the discs with panko bread crumbs
- Heat the 1 TBS canola oil over medium high heat in a heavy bottomed pan – I used cast iron.
- Cook the patties on each side for about 3 minutes until nicely browned then put the pan in the oven to finish cooking.
- Bake the patties for 20 minutes
- While the patties are baking take two slices of cooked bacon and chop into fine pieces
- Warm the cooked bacon in the oven if necessary.
- Cook your eggs I used ring molds to keep them nicely shaped but this isn’t necessary. Just melt the butter in a large frying pan and cook the eggs up or if you prefer over easy. Be sure to salt the eggs. Don’t over cook the yolks.
- Remove the roasted broccoli from the oven and chop into small pieces.
- Remove the patties when done.
- To plate: add 1/4 of the chopped broccoli to the plate, top with 3 slices of bacon, then the risotto cake and a fried egg. Sprinkle with the finely chopped bacon.
