Working Mom's Recipe of the Week (Bonus)

Risotto Cakes with Aioli
Number of Servings: 8
Prep to Serve: 30 min

Ingredients
2 T olive oil
2 T mayonnaise
2 tsp fresh lemon juice
½ garlic clove, minced
1 ½ c panko
3 c prepared risotto
24 mozzarella cubes (fresh, water packed)
2 T olive oil

Directions
Mix 2 tablespoons olive oil with the mayonnaise, fresh lemon juice and garlic clove in a shallow bowl and put in refrigerator.

Place panko in shallow bowl. Using generous 1 tablespoon cold risotto for each cake, shape 24 risotto balls. Make indentation in each; push in a cube of mozzarella. Reshape balls, enclosing cheese. Dredge balls in panko; press to flatten. Heat olive oil in a large skillet over medium-high heat. Add 12 risotto cakes; cover and cook until golden on bottom, 5 minutes. Turn cakes over. Cook uncovered until crisp on bottom, 3 minutes. Set on a plate and keep warm. Repeat with second 12 cakes. To serve, set 3 cakes on each plate and drizzle with aioli.

Notes: Service with side salad.

Submitted: Jamie Waltz, from Bon Appetite