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1
For the risotto: In a medium saucepan, heat the chicken broth to a simmer.
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2
In a separate saucepan, melt the butter over medium-high heat.
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3
Add the shallots to the butter, cooking until fragrant and translucent, about 2 minutes.
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4
Add the Arborio rice and lightly toast, stirring to coat in the butter and shallots.
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5
Add the white wine, continuing to cook while stirring until the wine is absorbed.
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6
You should be able to run your spoon through the risotto and have the indentation stay.
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7
Using a ladle, add enough of the warm chicken broth to cover the rice, stirring constantly over medium heat until the broth is completely absorbed.
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8
Repeat the process 3 more times, adding the broth in stages while continuing to stir.
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9
Once all of the chicken broth has been added and the rice is tender, add the peas, lemon juice and lemon zest and stir to combine.
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10
Remove from the heat and stir in the Parmesan, mozzarella and season with salt and pepper.
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11
Cool the risotto by spreading it evenly over a sheet tray.
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12
Cover with plastic wrap and chill in the refrigerator for 20 to 30 minutes.
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13
Once the risotto is cooled, form the mixture into burger-size patties, about 1-inch thick.
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14
Set up a dredging station with the flour in one dish, beaten eggs in another and panko breadcrumbs in another.
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15
Dip the rice patties into the flour, then into the eggs and finally coat them in the panko breadcrumbs.
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16
In a large skillet, heat 1/2-inch vegetable oil over medium heat until a pinch of panko sizzles when dropped in the oil.
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17
Working in batches of 2 to 3, fry the risotto cakes until golden brown, 2 to 3 minutes per side (use a fish spatula under the cake and the back of a fork on top to help stabilize while flipping).
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Transfer to a wire rack, which will help them stay crispy.
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Season with salt and they are ready to serve.
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20
Cook's Note: This is a great way to use up leftover risotto.
