Transform leftover risotto into a new culinary delight with these crispy, golden-brown risotto cakes. Perfectly crisp on the outside and creamy on the inside, these cakes make an excellent appetizer, side dish, or light meal. Their versatility allows you to customize them with added herbs, cheese, or vegetables, creating a dish that is both comforting and elegant. Whether served with a simple salad, marinara sauce, or a dollop of sour cream, these risotto cakes are guaranteed to impress.
Ingredients:
- 2 cups leftover risotto, chilled
- ½ cup grated Parmesan cheese
- ½ cup breadcrumbs (plus more for coating)
- 1 large egg
- 2 tablespoons chopped fresh parsley (optional)
- 2 tablespoons olive oil or butter, for frying
- Salt and pepper to taste
Instructions:
- Prepare the Mixture:
In a large bowl, combine the chilled risotto, Parmesan cheese, breadcrumbs, egg, parsley (if using), and a pinch of salt and pepper. Mix until well combined. The mixture should hold together when pressed; if it feels too wet, add a bit more breadcrumbs. - Form the Cakes:
Using your hands, shape the mixture into small patties about 2-3 inches in diameter and ½-inch thick. For an extra crispy crust, coat each patty lightly in additional breadcrumbs. - Heat the Pan:
Heat the olive oil or butter in a large non-stick skillet over medium heat. Ensure the oil is hot enough to sizzle when the cakes are added. - Fry the Cakes:
Place the risotto cakes in the skillet, leaving space between them. Cook for 3-4 minutes on each side, or until golden brown and crispy. Adjust the heat as needed to prevent burning. - Serve:
Transfer the cooked cakes to a plate lined with paper towels to drain excess oil. Serve warm with your favorite dipping sauce, salad, or a drizzle of lemon juice.
Tips:
- Add cooked vegetables like peas or chopped spinach to the mixture for added flavor.
- For a richer taste, stuff the center of each cake with a cube of mozzarella before frying.
- These can be made ahead and reheated in the oven for a quick and easy treat.
