Oh my. I have the house to myself this weekend and when that happens you bet your ass I'm cooking up a storm! The afternoon rolled-in the gloom yesterday with a dreary long-lasting shower over the northern suburbs of Minneapolis. Hmmm, what to make? I had asparagus and zucchini in the chiller...I decided on Asparagus & Roasted Tomato Risotto. I just love this. I love it because 1 batch gets us dinner with enough left over to make Riso al Salto (Risotto Breakfast Cakes) for breakfast the next morning - sweet!
Riso al Salto Towers
cooled leftover risotto
eggs (1 per person - for tops)
Parmesan curls
fresh herbes (a nice touch - not to worry if you don't have them, it will be just as delicious - maybe parsley or chives)
1. So you take your chilled risotto and form it into palm size patties. Pour a bit of olive oil in your cast iron and place the patties in. Once they've browned, flip over. Pull them out on a plate when both sides have formed a nice crust.
2. Delicately crack two eggs into a warmed and lightly oiled pan. Fry them to your desired.
3. Place risotto cake on your plate, top with a fried egg and sprinkle with Parmesan curls and fresh herbes of your choice.
A great way to complete two meals with one dish. Rock.
1 comment:
This sounds absolutely wonderful!
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