Risotto cakes with a sauce and a thyme focaccia

Recipe for risotto cakes with a sauce and a thyme focaccia:

Risotto Cakes:

Ingredients:

• 2 cups cooked risotto, chilled
• 1/2 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 1 egg, beaten
• Salt and pepper to taste
• Olive oil for frying

Instructions:

1. In a large bowl, combine the chilled risotto, Parmesan cheese, breadcrumbs, beaten egg, salt, and pepper. Mix until well combined.
2. Form the mixture into small patties, about the size of your palm.
3. Heat olive oil in a skillet over medium heat. Fry the risotto cakes until they are golden brown and crispy on both sides.
4. Remove from the skillet and place on a paper towel to drain excess oil.

Sauce:

Ingredients:

• 1 can (14 oz) crushed tomatoes
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh basil for garnish

Instructions:

1. In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
2. Add crushed tomatoes, dried oregano, salt, and pepper. Simmer for about 15-20 minutes, stirring occasionally.
3. Adjust seasoning to taste. If the sauce is too thick, you can add a little water to reach your desired consistency.
4. Serve the risotto cakes with the tomato sauce drizzled on top. Garnish with fresh basil.

Thyme Focaccia:

Ingredients:

• 2 1/4 teaspoons (1 packet) active dry yeast
• 1 teaspoon sugar
• 1 cup warm water
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1/4 cup olive oil
• 2 tablespoons fresh thyme leaves
• Coarse sea salt for sprinkling

Instructions:

1. In a bowl, combine warm water, sugar, and yeast. Let it sit for about 5 minutes until it becomes frothy.
2. In a large mixing bowl, combine flour and salt. Make a well in the center and pour in the yeast mixture and olive oil.
3. Mix until a dough forms, then knead on a floured surface for about 5-7 minutes until smooth.
4. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
5. Preheat the oven to 400°F (200°C).
6. Punch down the dough and transfer it to a greased baking sheet. Press it into a rectangle shape.
7. Drizzle olive oil on top, sprinkle with fresh thyme leaves, and coarse sea salt.
8. Bake for 20-25 minutes or until the focaccia is golden brown.
9. Allow to cool slightly before slicing.

Serve the risotto cakes on a plate with a generous drizzle of tomato sauce and a side of thyme focaccia. Enjoy your delicious meal!