Yield: Yields four risotto cakes.
Servings: two as a main course, four as a side;
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.
Serve with lightly dressed salad greens or steamed green beans.
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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
It is too crispy and yummy.
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.