America's Test Kitchen FTW

America's Test Kitchen, how do I love thee? Let me count the ways. You help me make the winningest risotto cakes on Earth. We at the Maxwell (my new apartment) have been struck with a terrible conundrum. We all love to cook as much as possible. Almost as much as we love interesting beers. Why do these two facts cause a problem? Because we can't fit shit in our fridge. The fridge is constantly overflowing with exotic beers, fresh ingredients, and tupperwares stuffed to the brim with wonderful leftover goodies. Luckily for me, while flipping through my favorite cookbook (supplied by Diane and Larry), I discovered a wonderful recipe for risotto cakes. Just my luck, Jenn had just made a killer risotto earlier that week. I took the opportunity to pounce on that tupperware like a crackhead on a dollar. Using my recently honed onigiri (japanese rice balls) making skills, I molded the risotto and stuffed them with provolone cheese. I then dipped them in beaten egg (which I had intended but forgotten to lace with paprika as per Kyle) and then rolled them in bread crumbs which I had mixed up with cracked pepper. I tossed them in some heated oil to deep fry untill golden and then baked them a little after draining excess oil.Here's a picture of all the happy little bastards sitting on the plate together before the first cut. I was thinking about squirting some lemon juice on them but maybe next time. This time I was too damn hungry. Jenn and I cut right in and enjoyed ourselves a wonderful snack. As the cookbook said, after making these badboys, you will forever be making extra risotto just in hopes of leftovers. We at the Maxwell wholeheartedly agree.