With just five ingredients, these leftover risotto cakes are an easy and delicious way to use leftover risotto.
I love me some risotto - from chorizo risotto to pesto risotto to chicken and pumpkin risotto to salmon risotto.
But sometimes you can't eat it all in one sitting. So instead of just heating it up when ready, why not mix it up and make into some risotto cakes!
Why This Recipe Works
- It is the perfect recipe to use leftover risotto.
- Who doesn't love a quick and easy recipe? This one can be ready in 15 minutes.
- If you are a fan of textural contrast, you get the creamy risotto coated in the crispy breadcrumb mixture.
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Ingredient Notes
- Risotto - Any leftover risotto can be used here. Just ensure it's well-cooked and chilled so you can easily form into discs.
- Flour - The flour helps the eggs bind to the risotto discs.
- Eggs - Acts as the binder for the breadcrumbs.
- Breadcrumbs - I'm a fan of panko breadcrumbs for its light and crispy texture, but you can also use regular if you prefer.
- Olive oil - Use a high-quality olive oil for pan frying. Canola or vegetable oil can be used as well.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Form the chilled risotto in 4 separate discs and then dredge in the flour. Shake off any excess and dip in the beaten eggs.
Roll in the breadcrumbs, making sure it is entirely coated. Cook in a skillet with olive oil over medium heat for 3-5 minutes per side.
FAQs
I mentioned before but any risotto will work. Just make sure it is chilled so you can easily form into the discs. My personal go-to is goat cheese risotto. But this bacon risotto is a good choice too.
Yes. You spray each side with oil spray and then bake at 350°F for 20 minutes per side or until golden brown.
Yes, prepare and refrigerate the uncooked cakes for up to a day ahead of time. Pan fry just before serving for the best texture.
The great thing about these risotto cakes is they can be served as a side dish, appetizer or even as a main course. They pair well with a variety of sauces, such as marinara, aioli or pesto.
You can store in the fridge in an airtight container for up to 3 days or in the freezer for up to 3 months.
Just place in the oven at 350°F for about 10 minutes or until heated through.
Pro Tips/Recipe Notes
- It's easier to shape risotto into patties when it's cold. If possible, refrigerate the leftover risotto for a few hours or overnight before forming the cakes.
- If the risotto is still too loose after placing in the fridge, add some breadcrumbs and egg to the actual risotto to help it bind together.
- Feel free to experiment with flavors. Add herbs, spices or grated cheese to the risotto mixture for added taste.
- If possible, use a non-stick pan for cooking. This helps prevent them from sticking and ensures an even, golden crust.
Other Appetizer Recipes
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Risotto Cakes
Ingredients
- 2 cups leftover risotto, chilled
- ⅓ cup all-purpose flour
- 2 eggs, beaten
- ¾ cup panko breadcrumbs
- ¼ cup olive oil
Instructions
- Divide the risotto into 4 separate portions and flatten into discs.
- Dredge each in the flour before dipping in the egg mixture and then roll in the breadcrumbs.
- In a large skillet, heat the olive oil over medium heat. Add the cakes to the skillet and fry for 3-5 minutes per side or until golden brown. Serve immediately
Notes
- It's easier to shape risotto into patties when it's cold. If possible, refrigerate the leftover risotto for a few hours or overnight before forming the cakes.
- If the risotto is still too loose after placing in the fridge, add some breadcrumbs and egg to the actual risotto to help it bind together.
- Feel free to experiment with flavors. Add herbs, spices or grated cheese to the risotto mixture for added taste.
- If possible, use a non-stick pan for cooking. This helps prevent them from sticking and ensures an even, golden crust.
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