Risotto Cake Filled with Goat Cheese Served on a bed of Watercress

I used left over risotto from my previous dinner to make this delightful risotto cakes. The pesto added another level of flavor to my mushroom risotto.

Ingredients:
2 cups cooked risottto
3 Tbsp pesto
1 1/2 cups panko (Japanese breadcrumbs)
goat cheese for filling



Mehtod:

Mix pesto into the cooked risotto. Combine well.

On a plate, put some panko. Shape risotto into balls. Then flatten it and put some goat cheese into it. Then roll it and coat it in panko. Shape to flatten it. Arrange the risotto cakes on a baking sheet and let it rest for 30 minutes in the refrigerator.

Put some butter and little olive oil in a large skillet. Working in batches, sauté risotto cakes until crisp and brown, about 2 1/2 minutes per side. Do not over crowd. You can finish the cooking in an oven if you wish.

Once done serve warm on your favorite salad. My salad here is watercress mixed with kamquats, with champagne vinaigrette and sprinkled with goat cheese