recipe inspired by Ina Garten
2 cups cold Risotto Carbonara or leftover risotto of your choice
1 cup panko
1/3 cup extra-virgin olive oil plus additional for drizzling cakes
1/3 cup champagne vinegar
1 large clove garlic
2 teaspoons dried oregano
1 teaspoon salt, plus more for seasoning
½ teaspoon freshly ground black pepper
Baby arugula or baby spinach, for serving
Preheat the oven to 375ºF.
Make the risotto cakes:
Spread the panko in a shallow dish. Heat 3 tablespoons of olive oil in a large skillet over medium-low heat. Form balls of the rice mixture using a standard (2 ¼ inch) ice-cream scoop or a large spoon. Pat the balls into patties 3 inches in diameter and ¾ inch thick. Dredge the patties in the panko.
Drizzle the patties with olive oil and bake for 15 minutes. Flip the cakes over, and bake for another 10-15 minutes or until nicely browned.
Make the vinaigrette:
Blend the vinegar, garlic, oregano, 1 teaspoon of salt, and ½ teaspoon black pepper in a blender until the garlic is finely chopped. With the blender running, slowly blend in 1/3 cup olive oil.
Arrange a mound of baby arugula on a plate and drizzle with the vinaigrette. Place a risotto cake on top and serve.