When I think back to my time studying abroad in Italy, a lot of mouthwatering food comes to mind - including rice balls. Though a lot of the time they contained ham or some other kind of meat, here and there I was able to find vegetarian ones. They were gooey, rich, and delicious, and I'm not sure that I've eaten them since my time in Sicily. That's why when I came across risotto cakes in my newest cookbook, Essential Vegetarian, I knew I had to try the recipe. Rice balls are typically deep fried. While they taste scrumptious, anything submerged in a bath of oil isn't exactly waistline friendly. That's why I tweaked the recipe and used less oil. When I decided to make them last night for dinner, I failed to realize that this recipe takes a good amount of prep time. After cooking the ... [Read More]
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