Risotto Cakes are a creamy and crispy pan fried treat that’s ready in just minutes. This recipe is made with just a few ingredients and is a great way to use up any leftover risotto.
If you have leftover risotto, you need to make these crispy risotto cakes. With just basic ingredients and leftover risotto, you can make a delicious meal that’s great as a side dish or main dish served with a green salad.
For my favorite risotto recipes, be sure to try Risotto alla Milanese or Pea Mushroom Risotto. And, if you love creamy rice dishes, don’t miss this Broccoli Rice Ritz Casserole or Orzo with Sun Dried Tomatoes and Spinach. For an easy appetizer, try this Whipped Ricotta Dip!
You’ll Love Risotto Cakes!
Risotto Cakes are sure to be one of your favorite ways to use up leftover risotto. These creamy and crispy pan fried cakes are make with just a few ingredients and give old risotto a new delicious twist!
These are great to make using a basic risotto recipe. All you have to do is combine your extra risotto with egg, cheese, and parsley to make the base of the cake.
This recipe works best with cold risotto. It’s great to customize too. You can add in whatever fresh herbs and cheeses you like.
Risotto Cakes are similar to classic Italian arancini rice balls but are flattened and don’t have a piece of cheese in the middle. You’ll love that these are easy to make and ready in just minutes!
So, if you have a batch of risotto to use up, add a couple ingredients and have delicious risotto cakes in no time!
Ingredients
Risotto: you’ll need two cups of leftover risotto to make these risotto cakes. Risotto is a dish made with arborio rice like this risotto alla Milanese.
Egg: one large egg will help bind the ingredients together.
Parmesan: add extra shredded parmesan cheese for flavor and creaminess.
Herbs: chopped parsley adds extra flavor. You could also use fresh chives or basil.
Bread Crumbs: you can use Italian bread crumbs, regular bread crumbs, or panko bread crumbs.
Oil: because this is a shallow pan fry, I like to use olive oil. But you could use canola oil or vegetable oil.
How to Make Risotto Cakes
Risotto Cakes come together fast and only use a few ingredients. Use leftover cold or room temperature risotto.
Step 1: mix ingredients
In a large bowl, combine the risotto, beaten egg, parmesan cheese, and herbs. Mix until well combined and all of the ingredients are incorporated.
Step 2: form patties
Use a muffin scoop or spoon to scoop out about a quarter cup of the risotto mixture. Shape and flatten into a 3 to 4 inch small patties. Then, repeat with remaining risotto mixture.
If your risotto patties are falling apart, it could be that your risotto isn’t chilled enough. Place the patties in the refrigerator or freezer to firm up before breading.
Step 3: press on breadcrumbs
Once the risotto cakes are formed, pour the breadcrumbs into a shallow plate. Then, press the breadcrumb mixture on the outside of the risotto cakes and repeat with remaining cakes.
Step 4: pan fry
Heat the oil in a large nonstick skillet over medium-high heat. Once the oil is glistening, add in the risotto cakes being careful not to crowd the pan. You may need to work in batches.
Fry the cakes just until they are golden brown on the outside.Then, carefully flip and continue cooking until the other side is golden. It should take about 2-3 minutes per side.
Place the cakes on a single layer on a paper towel to drain off any excess oil. Sprinkle with kosher salt. Serve immediately.
Helpful Recipe Tips
- Use cold risotto so the patties stay together when formed. You may need to chill the patties before frying if they are too warm.
- You could bake the risotto cakes instead of frying. Just place on a rimmed baking sheet coated with an olive oil spray or nonstick cooking spray. Bake in a 400 degree oven until golden brown.
- Wet your hands before forming the patties so that the rice doesn’t stick to your hands.
- Serve risotto cakes as a main course with a side of tomato sauce and an easy Italian Arugula Salad.
- Store leftover risotto cakes in an airtight container in the refrigerator for two days. These reheat beautifully in an air fryer or in a large skillet on the stove top over medium heat.
More Authentic Italian Recipes
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Risotto Cakes
Equipment
- large skillet
Ingredients
- 2 cups cooked risotto
- ¼ cup shredded Parmesan cheese
- 1 large egg, beaten
- 2 tablespoons chopped parsley
- ½ cup bread crumbs
- ¼ cup olive oil
Instructions
- In a large bowl, combine the leftover cold risotto, parmesan cheese, egg, and chopped parsley. Use a spoon to mix until the risotto mixture is well combined.
- Scoop out about a ¼ cup of the risotto mixture and use damp hands to flatten and shape into a patty about half an inch thick. Repeat with remaining risotto. If the risotto cakes are falling apart, chill the mixture until it comes together.
- Pour the breadcrumbs in to a shallow dish and press them on to each side of the cakes.
- Heat the olive oil in a large skillet over medium-high heat until the oil is glistening. Working in batches, add the risotto cakes to the hot skillet. Let the cakes fry in the oil until they are golden brown and then carefully flip to fry the other side (about 2 minutes per side). Repeat with remaining cakes.
- Transfer the risotto cakes to a paper towel to drain. Sprinkle with kosher salt and eat while warm.
Notes
- Use cold risotto so the patties stay together when formed. You may need to chill the patties before frying if they are too warm.
- You could bake the risotto cakes instead of frying. Just place on a rimmed baking sheet coated with an olive oil spray or nonstick cooking spray. Bake in a 400 degree oven until golden brown.
- Wet your hands before forming the patties so that the rice doesn’t stick to your hands.
- Any leftover risotto works for this recipe. Here, I’m using my Risotto alla Milanese.
- Store leftover risotto cakes in an airtight container in the refrigerator for two days. These reheat beautifully in an air fryer or in a large skillet on the stove top over medium heat.
