Risotto Cakes with Cheese and Sun-Dried Tomatoes

Preheat the broiler.

Form risotto into balls using a rounded tablespoon. Press the ball into a flattened circle. Repeat with remaining rice. You should have discs about 2 inches across.

Lightly beat the egg with some salt and pepper in a small bowl. Place panko on a large plate. Working one at a time, dip a disc into the egg then the panko mixture. Repeat with all risotto cakes.

Heat two tablespoons of oil in a nonstick saute pan over medium high heat. Add enough cakes to be in the pan in a single layer without touching. Saute for 2-3 minutes per side until golden brown.

Spray a baking sheet with cooking spray. Place cooked risotto discs on the baking sheet as they are done. Repeat with remaining risotto cakes, cooking then transferring to the sheet.

Meanwhile, slice mozzarella into squares just wide enough to fit on each cake and about 1/4-inch thick. When all risotto cakes are crisped, top each with a square of cheese.

Put cakes under the broiler for just a couple of minutes until the cheese is melted. While cakes are crisping, thinly slice the sun-dried tomatoes. When cakes are removed from the oven top each with a couple slivers of tomato.

Serve while hot.