Cheese Stuffed Risoto Cakes

1. 1

   Cut the cheese into 10 thin 2-inch square pieces. Scoop in 1/4 of cold risotto and shape it into a ball between your palms. Make an indentation in the ball with your fingertip and press a piece of the cheese into the cavity. Bring the rice over the cheese to completely cover it, and then flatten it into a cake 3 inches in diameter & 1/2 inch thick. Repeat with the remaining risotto & cheese.

2. 2

   Pour oil into a large frying pan to a 1/2 inch depth & warm over high heat until hot.

3. 3

   Place the flour, egg, & bread crumbs in 3 separate bowls, lightly beating the egg. One at a time, dip the cakes in the flour (both sides), shaking off the excess. Coat both sides with the egg, allow excess to drip off, and the coat the cakes with the bread crumbs.

4. 4

   Working in batches, fry the cakes in the oil until golden brown ( 2 minutes each side) & then transfer to the racks to drain & keep warm in the oven. Serve hot.

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