Crispy Fried Risotto Cakes

1.In a large bowl, combine the pre-made risotto with 1/2 cup grated Parmesan cheese, 1/4 cup breadcrumbs, the beaten egg, flour, Italian seasoning, garlic powder, a pinch of salt, and pepper. Mix well until the mixture is homogenous.

2.Form the risotto mixture into small patties, about 2-3 inches in diameter and 1/2 inch thick.

3.In a separate shallow bowl, mix 1/2 cup breadcrumbs, 2 tablespoons Parmesan cheese, paprika, and a bit of salt for the breading.

4.Dredge each risotto cake first in the breading mixture, ensuring it is evenly coated on all sides.

5.Heat a generous amount of vegetable oil in a frying pan over medium heat until hot but not smoking.

6.Fry the breaded risotto cakes in batches, being careful not to overcrowd the pan. Fry each side for about 3-4 minutes or until golden brown and crispy. Transfer to a paper towel-lined plate to drain any excess oil.

7.Serve the fried risotto cakes hot, accompanied by a side of marinara sauce or a dollop of sour cream, if desired.