Leftover Risotto transforms beautifully into golden, crispy Risotto Cakes—a dish that’s savory, creamy, and slightly crunchy all at once. These cakes are perfect for a quick lunch, appetizer, or as a side dish. Their versatility makes them a great base for various flavors, and they pair wonderfully with fresh salads, poached eggs, or a drizzle of marinara sauce. If you don’t have leftover risotto, you can make a fresh batch and refrigerate it before shaping into cakes. These irresistible, cheesy risotto cakes are the best way to enjoy risotto in a new form!
Ingredients:
- 2 cups chilled risotto (any variety, such as mushroom or parmesan)
- 1/2 cup grated parmesan cheese
- 1/2 cup breadcrumbs (plus extra for coating)
- 1 egg, beaten
- Salt and pepper, to taste
- 1/4 cup chopped fresh parsley (optional)
- 1/4 cup olive oil or vegetable oil, for frying
Instructions:
- Prepare the Mixture: In a large mixing bowl, combine the risotto, parmesan, 1/2 cup breadcrumbs, beaten egg, salt, pepper, and parsley. Stir until the mixture holds together and is well combined.
- Form the Cakes: Shape the risotto mixture into small cakes, about 2 inches in diameter. Gently coat each cake with extra breadcrumbs for added crispiness.
- Heat the Oil: In a large skillet, heat the olive or vegetable oil over medium heat until shimmering.
- Fry the Cakes: Add the risotto cakes to the skillet and cook for about 3–4 minutes per side, or until golden brown and crispy on the outside.
- Drain and Serve: Remove from the skillet and place on a paper towel-lined plate to drain any excess oil. Serve warm, topped with fresh herbs or a sprinkle of parmesan, if desired.
Enjoy these Risotto Cakes as a delightful appetizer or alongside a salad for a tasty meal!
