Parmesan and Herb Risotto Cakes with a Quick Marinara

As promised in the last post here is my recipe for risotto cakes. Serve these with my quick little marinara and voila you have the perfect appetizer for any dinner party - or just whenever! Day old risotto is best to use, or just make risotto and spread it out on a cookie sheet and stick in the refrigerator until it becomes chilled and firm. 

Risotto Cakes
(Makes around 12-15 cakes)

Ingredients:
2 cups of chilled leftover parmesan and herb risotto (recipe can be found in my last blog post)
2 large eggs, beaten to blend
3/4 cups freshly grated parmesan cheese
1 cup panko
1 tablespoon chopped fresh parsley
Salt and pepper to taste
Olive Oil

Quick Marinara - This makes a smaller batch as I am only using it as a dipping sauce, but feel free to make a bigger batch and use the leftover for pasta - fresh sauce is always the best =]

1 tablespoon unsalted butter
1/2 yellow onion grated or finely chopped
1/2 teaspoon dried oregano
Salt and pepper
2 garlic cloves minced
1 (15 ounce) can crushed tomatoes or tomato sauce
1/4 teaspoon sugar
1 tablespoon chopped fresh basil
1/2 tablespoon extra virgin olive oil


Directions:
To make sauce: Heat 1 tablespoon of unsalted butter in a medium sauce pan over medium heat.  Add grated onion, oregano and 1/2 teaspoon salt and cook, stirring occasionally until onion is softened and lightly browned, about 7 minutes.  Stir in garlic and cook until fragrant, about 30 seconds.  Stir in tomatoes and sugar, bring to a simmer and cook until slightly thickened, about 10 minutes (make risotto cakes while sauce is simmering).  Off heat, stir in basil and oil and season with salt and pepper to taste.

While sauce is cooking, stir together the chilled risotto, eggs, and parmesan.  Form balls with the risotto and then pat the balls into patties about 3 inches in diameter.  Mix the panko with the tablespoon of chopped fresh parsley and a little salt and pepper.  Spread the panko in a shallow dish and heat 3 tablespoons of olive oil in a large skillet over medium heat. Place the patties in the panko mixture turning once to coat.  When the oil is hot place the patties in the pan and cook, turning once, for about 3 minutes on each side until the risotto cakes are crisp and nicely browned.  Place on a sheet pan lined with parchment paper and keep warm in a 200 degree oven for up to 30 minutes.  Continue cooking in batches, adding oil as necessary, until all the cakes are fried.  Serve hot with a side of marinara.  Enjoy!!!