These delightful crispy cakes are a great way to use leftover risotto, and can be served for a vegetarian meal with a salad, or accompany fish or chicken. For a special treat, top cakes with a dollop of Truffle Sauce and a drizzle of Rubio!!

Ingredients

• 1 recipe asparagus risotto, using 1 cup of Beretta Carnaroli rice
• 1/4  to 1/2 cup cup Torre di Mezzo Nocellara olive oil
• 3-4 tablespoons flour
• Maldon salt, freshly ground pepper to taste
• Selezione Tartufi Truffle Sauce
• Rubio

Divide the risotto into 8 mounds on a clean bread board or working surface. Using wet hands, pat each mound into a thick cake. The starch released in making the risotto should hold the cakes together.  Spread flour on the board or working surface and dredge the cakes lightly in the flour. Heat the olive oil in a heavy frying pan large enough to hold all the cakes, or two pans if necessary. You should have about 1/4  inch of oil, enough to shallow-fry the risotto cakes. When the oil is hot enough that a morsel of risotto crisps when dropped into the oil, slip the risotto cakes into the hot oil. (If the oil is hot enough, the cakes will crisp quickly and will not absorb oil). Pressing down with a spatula to flatten a little, fry each side 5 to 7 minutes on each side, until crispy. Drain briefly on a plate covered with a paper towel before serving.

Top each cake with 1/2 teaspoon to 1 teaspoon Truffle Sauce, and a drizzle of Rubio.