Risotto Cakes RecipeRisotto cakes are a great way to use leftover risotto. In fact, they're so good that you might make a batch of risotto just for the leftovers. Or at least, intentionally make way more than you need, and refrigerate the rest for tomorrow's risotto cakes.
Risotto cakes turn out best when made from day-old risotto that's been chilled. When cooked risotto is held too long, the starchy arborio rice turns glutinous, which is bad when you're serving the actual risotto, but makes for heavenly risotto cakes.
My favorite risotto for making risotto cakes is mushroom risotto, but any cooked risotto will do.
Cook Time: 30 minutes
Total Time: 30 minutes
- 1 cup or more cooked risotto, chilled (but see #2 below)
- Heat a tablespoon or so of butter or oil over low to medium heat in a nonstick sauté pan.
- Adding a bit of water, milk or beaten egg to the leftover risotto can help the risotto cakes hold together. And if you have a scallion around, you can mince it up and add it to the risotto.
- Depending on how much cooked risotto you have, you can either form it into a ball and then flatten it into a patty, or if you have quite a bit, you can press the cooked risotto into the pan and flatten it into one large, pan-shaped cake which you can then cut into wedges.
- Cook for 10-15 minutes, or until a crispy, golden-brown crust forms on the bottom. Flip and do the same the other side. Serve hot, topped with creamy tomato sauce or sour cream.
Here are a few more great risotto recipes:
- Risotto with Parmesan Cheese
- Butternut Squash Risotto
- Pea Risotto Recipe
- Chicken Risotto
- Asparagus Risotto