This is a quick and easy appetizer or side dish recipe, a must-make when you have leftover risotto. It's almost a reason to make extra; that's how good they are. You can have them on the table in 20 minutes, tops.
If you have risotto leftovers
As much as I like to advocate steamy and creamy risotto served just off the skillet, there's not much to say about its leftovers, a sticky mess with as much appeal as the dirt that follows the snow, except for two words: risotto cakes.
I used leftovers from my favorite mushroom risotto, but any type works.
I think of these cheese risotto cakes as the lazy alternative to making arancini, those fantastic deep-fried rice balls that are as laborious to make as they are awesome to eat.
Well, these lightly fried patties have no egg or bread crumbs coating; just seasoned flour. Still, you get the golden brown crunchiness outside, the creaminess inside, the sharp flavor of the cheese or spices or whatever you want to add, together with the mellowed flavors of the risotto itself.
It takes about 20 minutes to have them on the table, ready to eat. If you add the little fresh salad on the side, add 5 more.
That’s what I call a good use of cold rice or the reason why I love to have leftovers—for dishes like this one.
FAQ
Yes, you can! From simple ones to more elaborate like this roasted beet risotto, any type works. And you can customize it even further with cheese, herbs or spices.
They should be eaten immediately, just like risotto. Otherwise, they loose that beautiful crunch. The risotto mixture can be made ahead and kept refrigerated for a day in an airtight container. If you do have leftovers (unimaginable at my house), warm them in the oven before eating so they regain some crunch and softness.
Steps to make risotto cakes
Which is the best risotto for these cakes? The one you like.
Rice mixture
Hot risotto is more flavorful than leftovers, so make sure the mixture for these cakes is well-seasoned. A sharp cheese adds that salty sharpness they need.
Use spices, herbs, other cheeses or even chopped deli meats.
Flour mix
Again, make sure it's well seasoned. Black pepper is a must for me, sometimes a pinch of smoked paprika, but experiment to find your own perfect blend. Adjust the salt according to how salty the rice mixture is.
Shaping
They're patties, so just grab some mixture and form them with your hands. Don't make them too high or the outside will darken too much before the inside is hot.
Cooking
I use a mix of olive oil and butter. You can use only one. These can also be cooked in the air fryer.
Blot or drain them in paper towels before serving.
You can also bake them in a medium oven on a lightly oiled baking sheet. They might not be as crunchy, but still good and lighter.
Serving
- Plain, on their own. With a squeeze of lemon juice.
- With a salad. Tomato and green salads are fresh and perfect to accompany the flavorful, cheesy cakes.
- With a dip or sauce. I love homemade aioli. But it depends on the type of risotto you're using.
- With deli meats as part of a charcuterie board. It's not a usual addition, but it's a good one.
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Risotto Cakes (any flavor)
Ingredients
- 2 cups leftover risotto
- ½ cup grated sharp cheese, parmesan, asiago or white cheddar
- ¾ cup flour
- ¼ teaspoon salt
- black pepper, to taste
- 1 tablespoon olive oil, to cook the cakes
- 1 tablespoon butter, to cook the cakes
- 4 lemon wedges, to serve
Instructions
- Mix 2 cups leftover risotto with ½ cup grated sharp cheese in a bowl.
- Make four patties with the cold risotto, about 1 inch high.
- On a shallow plate, put ¾ cup flour and season with ¼ teaspoon salt and black pepper to taste. Stir to combine.
- Add the risotto cakes and coat them on both sides, lightly shaking off excess.
- Melt 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-low heat.
- Add the floured cakes in a single layer and cook slowly, until very crisp, about 4 minutes on each side. If browning too quickly lower the heat. You want the heat to reach the center of the cakes and melt the cheese.
- Have paper towels ready and blot them before serving.
- Place the cakes on a serving platter or wooden board and serve immediately with 4 lemon wedges and some greens.
Melanie @ Just Some Salt and Pepper says
These are such a great idea!!
Mushrooms Canada says
This is the perfect solution for those delicious leftovers! Thanks for sharing this creative recipe...
-Shannon
easyfoodsmith says
Nothing about these cakes said that it was made from a left-overs! It looks so pretty and those burst of colors make it so appealing! Lovely post indeed.
Marissa | Pinch and Swirl says
What a perfect use of leftover risotto! Like Cocoa and Lavender I haven't used cheddar in risotto (never seem to make it the same way twice :). But I'll definitely try it.
shaz says
Great recipes, much simpler than arancini. Guess I will be making extra risotto.
Cocoa and Lavender says
Gorgeous, Paula! And I would have NEVER thought of using cheddar in risotto. Now I will! The only downside to this recipe is that we never have leftover risotto. We are both quite piggy when it comes to the wavy, creamy dish... Even when we make extra for leftovers, we end up eating it all. So, for next time, I will work on my/our self-control, and save some to make these! ~ David
Shulie Foodwanderings says
Paula, risotto never looked this good & ahahahah two hemispheres having a conversation….I wish mine would more often…for balance. 🙂
Jeannie Tay says
Agreed that these little patties look really delicious! I wish I could have some for lunch now!
Angie Schneider says
These risotto patties look so GOOD, Paula. We are fans of rice recipes, and this would make a great lunch with a large portion of summer salad.
Lynn at Southern Fried French says
I'm getting here a little late, but not too late to make these, and those peach trifles for dessert, which I'll make with fresh peaches. Great recipes and love your photography!