Risotto Cakes with Lemon Aioli

There’s a common problem in our house when it comes to risotto — I always make too much. I tend to overestimate several things in life and risotto is no different. Finally, I decided to try risotto cakes and am very pleased with the results. Now, I will be purposely making extra risotto so I can make more risotto cakes!

Risotto Cakes with Lemon Aioli
Ingredients
For the Cakes:
Leftover risotto
Panko
Egg
Flour
Extra Virgin Olive Oil

For the Aioli:
1 Cup mayonnaise
2 Tbsp fresh lemon juice
1 Tbsp grated lemon zest
1 large garlic clove, minced
2 tablespoons chopped flat-leaf parsley
1 teaspoon minced thyme
1 1/2 teaspoons honey
Kosher salt and freshly ground pepper

Directions

For the risotto cakes, place flour, panko, and beaten egg in three separate shallow dishes. Form the risotto into patties about 4 inches in diameter and 1/2 inch thick. Dip each patty into flour, then egg, and panko. Refrigerate for 1 hour or until risotto is set. Heat olive oil in a large skillet and fry for 3-5 minutes on each side. Drain on paper towel.

 For the aioli: In a small bowl, mix the mayonnaise, lemon juice, lemon zest, garlic, parsley, thyme, and honey in a small bowl. Season with salt and pepper. Cover and refrigerate until ready to use.

Source: Lovestoeat

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