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It’s always a treat to come into the studio on Mondays and find out/talk about what each of us cooked up at home over the weekend. It’s even better when delicious leftovers come along, too. So for lunch today, we turned CH’s maitake mushroom risotto into risotto cakes (we added an egg to the risotto to bind the cakes), breaded them with crunchy, buttery bread crumbs, then baked them in a 400°F oven until hot. MH brought washed Bibb lettuce and we tossed it in our Canal House Vinaigrette. Leftovers never tasted so good.

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