Risotto Cakes with Mamey Sauce

Risotto, to me, is always savory. I did make a Spiced Chocolate Risotto once that was delicious, but I hadn't thought about making a sweet risotto until I was craving rice pudding and all I had in the house was arborio rice. So I made a sweet risotto with coconut water and coconut cream, dosed it with vanilla, and sprinkled it with cinnamon. Perfect.

And in the morning, I took the leftovers and - inspired by Crema's risotto cakes with chive blossoms, another Chef Jon Moser creation - I made risotto cakes for breakfast.

I took the cold risotto formed them into palm-sized patties and pressed them into panko breadcrumbs. Then I cooked them in a large flat-bottomed pan - with a pat of butter - until they were crisp and nicely browned.

Since I had leftover mamey pulp*, I whisked that (2 generous tablespoons) into a sauce with some heavy cream (1/4 C) and warmed it. Ecola! Breakfast.

"Easy peasy lemon squeezy!" as my 9-year-old says.

*Not quite sure what mamey is?! Click to read about my introduction to this luscious, exotic fruit.

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