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Risotto Cakes


Serves two as a main course, four as a side;

Yields four risotto cakes.

  • by Jennifer Armentrout from Fine Cooking
    Issue 78

Reheated leftover risotto is dense and mushy and not very good. But leftover risotto shaped into little cakes, coated in crumbs, and fried to a crunchy golden brown is a special treat. You can experiement with different types of leftover risotto for these cakes, but it works best if there aren't a lot of chunky ingredients in the risotto (such as shrimp or sausage). Try it with leftover Risotto alla Milanese or Spinach & Herb Risotto.

  • 1 cup dry breadcrumbs or panko
  • 1-1/3 cups cold leftover risotto
  • 3/4 cup vegetable or olive oil
The recipe is easily doubled if you have more leftovers, just fry the cakes in batches of four, and keep the finished cakes warm in a 200°F oven while frying the second batch.

Put the breadcrumbs or panko in a wide, shallow bowl or plate. Scoop up about 1/3 cup of risotto at a time and shape into four patties, each about 3/4 inch thick and 3 inches wide. Coat the cakes in the breadcrumbs, pressing to help the crumbs adhere -- it's all right if the cake isn't completely covered in crumbs.

Heat the oil in a 10-inch straight-sided sauté pan over medium heat. Fry the cakes until golden brown on both sides, about 3 minutes per side (if necessary, adjust the heat to keep the oil at the right temperature). Transfer with a slotted spatula to paper towels to drain for a few minutes before serving.

Serving Suggestions

Serve with lightly dressed salad greens or steamed green beans.

Photo: Scott Phillips



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