Sat 31 Oct 2009
Just what I had in the fridge tonight. Makes 3 servings, cause that’s the number of peeps in my family.
approximately 2 cups leftover risotto
2 eggs beaten
1/4 cup bread crumbs
8oz mushrooms (halved or quartered)
1 bundle asparagus cut up
1/2 onion chopped
4oz raclette cheese (or other melting cheese with a strong flavor)
Mix risotto, eggs, and bread crumbs together. Melt a pat of butter in a medium sized skillet over medium-high heat. Dallop 1/3 of the risotto mixtuture into the pan, and spread into a thin, round shape. Fry until browned - about 3-4 minutes. Flip with a wide spatula, and cook for a few more minutes. Transfer to a baking sheet. Repeat for the remaining 2 pancakes adding butter as needed.
While the risotto pancakes are cooking, saute the onions in olive oil for a minute or two, add asparagus, and cook until just starting to soften. Add mushrooms to the pan, and saute for 4-5 minutes. Season with salt and pepper, and a few dashes of Worcestershire sauce. Remove from heat. I had a little bit of leftover roast pork, which I chopped up and added just before the mushrooms were done, and I think most any meat would be good to add to this. Remember, this is a recipe for leftovers.
Top each pancake with the asparagus and mushrooms. Pile on the cheese, and place in a hot oven, or like I have at home, an upper oven with a toast setting, until the cheese is melted. I garnished this with a sprinkling of sage leaves that I roughly chopped, and fried in the butter that remained in the pan that I used to fry the pancakes.