While I make risotto regularly and frequently use the leftovers to create arancini , it didn't occur to me to try another format until I watched Barefoot Contessa's Ina Garten create risotto cakes. Inspired, I put my own gluten-free spin on them. They take much less time to make than arancini, and they fry up beautifully, making for a quick, hot, albeit hearty, meal.
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