Today’s #zerowaste recipe is designed for reusing leftover risotto.

One idea is to make a savoury rice cake. Stringy and golden brown, this dish has an unmistakable flavour thanks to the softness of the rice and, at the same time, the crispiness of the golden brown topping. One of the most loved grains of all-time, with its unique flavour, rice is versatile and original because it is suitable for many dishes. One of the most popular ways of eating it is in a cake. Perfect for an aperitif or as a starter, this savoury rice cake with leftover risotto is a recipe you simply have to try.

Here is a simple, delicious recipe for making **savoury rice cakes** by using leftover risotto!

Ingredients

- 300 g of leftover risotto (any type: mushroom, saffron, vegetables, etc)

- 1 egg

- 2-3 tablespoons of grated cheese (parmigiano or pecorino)

- Breadcrumbs (as required)

- Extra virgin olive oil or butter to grease the moulds

- Salt and pepper (to taste)

- Mozzarella or another stringy cheese (optional, if you want a stringy centre)

Preparation

Put the leftover risotto in a bowl and add the egg and grated cheese. Mix everything together well until you get a smooth mixture. If the risotto is too compact, you can add a tablespoon of milk or cream to soften it.

Add a small amount of breadcrumbs to the rice mixture to make it more substantial. If you like a crunchier texture, you can add plenty of breadcrumbs.

Grease some muffin moulds or ramekins with a little oil or butter. Lightly sprinkle breadcrumbs onto the greased surface to stop the cakes from sticking and to get a crispy crust.

Pour the risotto mixture into the moulds. If you want a stringy centre, add a cube of mozzarella or another cheese into the middle of each cake, then cover it with a little more rice mixture. Preheat the oven to 180°C. Cook the cakes for about 20-25 minutes, until they are golden brown on the surface and have formed a crispy crust.

Take the cakes out of the oven and leave them to rest for a few minutes before removing them from the moulds. Serve them hot to enjoy the stringy centre (if you added cheese) and the crispy outside.

You can add cooked vegetables to the rice mixture (such as peas, courgettes or spinach) or small pieces of ham to give it a richer taste.

These savoury cakes are also delicious served with tomato sauce or cheese fondue for an extra touch of flavour.