As much as I like to advocate risotto, steamy, creamy and 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.
And the world more than rights itself and all is good again. It’s a wonder how there were leftovers from the mushroom scallion risotto in the first place.
I think of these cheddar 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, with these lightly fried patties, you get the crunchiness outside, the creaminess inside, the pungent flavor of the sharp cheddar together with the mellowed flavors of the risotto itself, and it takes about fifteen minutes to have them on the table, ready to eat. If you add the little fresh salad on top, like I did here, add five more minutes.
That’s what I call a good use of cold rice, or the reason why I actually love to have leftovers. For dishes like this one.
I remember I had two very favorites when I was a kid, which I always said I could eat in any type, shape or form: chicken and rice. I’ve changed my mind about the former, thanks my evolved palate for that, the idea of liking dry cold chicken today makes me cringe, but rice is pretty much holding it’s ground through the years, a lot of years btw.
I base my rice consumption on one of my mother’s emergency meals, white rice with fried egg on top, with a runny yolk that coated the white grains and made the whole thing better than having french fries for dinner.
Well, not quite since the ultimate combination was french fries with an egg on top, sort of eggs and soldiers, where the latter are homemade french fries, and yes, it doesn't get much better than that for a kid, or a grown up with a junk food craving.
I still like rice to this day, probably all types and forms. A risotto cake with an egg on top? Interesting concept. Never tried it though, yet.
When I’m in the kitchen, my brain and it’s two hemispheres usually have a little chat, the creative one focusing only in the recipe I want to make, and the reasonable one trying to come up with a balance of sorts. Like the fruit I eat after I realize
I just had buttered toast for lunch. The little fresh salad on top of the cheddar risotto cakes compliments the starchy, buttery crunchiness of the rice patties.
Which is the best risotto for these cakes? The one you like. I've used almost all the ones in the recipes section of this blog, roasted beets and goat cheese, radicchio and provolone and mushroom scallion risotto. Just make sure it’s very well seasoned.
I usually add a sharp cheese to make them more flavorful. It never fails.
Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
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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!