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.
lemongrovecakediaries says
Brilliant idea! Such a creative way to use up left over risotto. Love the photos as well.
Gourmantine says
That's such a brilliant idea to use up risotto! If I am stuck with leftovers I love to take the opportunity to make arancini, even though those little devils will make you work for them. These look like a great alternative!
Denise Browning@From Brazil To You says
These risotto cakes are very appetizing and creative, Paula! I love the pictures as well!
Anne ~ Uni Homemaker says
I love your risotto cakes Paula! You captured them beautifully. I can eat all four patties. Delicious! 🙂
Abbe@This is How I Cook says
What's not to like? I do something similar with leftover mashed potatoes. These are awesome, Paula!
Alice @ Hip Foodie Mom says
Paula,
I love risotto cakes! and love it when leftovers turn into something wonderful and unplanned like this. . love the addition of the cherry tomatoes and sprouts. If you haven't noticed, I love to stack my food. . something about seeing the layers and then getting a little taste of everything when taking a bite. Perfection. Love this!
Christin@SpicySouthernKitchen says
Gorgeous Pictures! Cheddar Risotto Cakes sound so delicious and I love the fresh tomatoes and sprouts on top.
Karen (Back Road Journal) says
I don't know why my mother never made rice but I love it in all its forms. Your risotto cakes sound wonderful and I love your presentation.
Deb says
Food waste is a ongoing battle of food blogging. It needs more discussion. You have transformed leftovers into a superlative dinner! Pairing the Risotto Cakes with a salad is charming! Bravo to blogging about leftovers!
Courtney @ Neighborfood says
How fabulous is this?? You are so right about risotto leftovers. Not appealing. But these cakes look FANTASTIC!
Christine @ 24 Carrot Kitchen says
These are exactly the type of recipes I love. My two brain hemispheres negotiate with each other constantly too! 🙂
Lori @ Foxes Love Lemons says
Oh yes, SO much easier than arancini, and these actually look more delicious to me! Beautiful photos!
Beth says
I love risotto cakes! I tried them for the first time in Milan about 20 years ago and just loved them. They always seem a little high-maintenance for me to make myself, but I really should try.
Kathy says
Wow, would I love to be eating these…love risotto!
The Ninja Baker says
These are amazing, Paula! So pretty and I love the contrast of crunchy and soft. Besides your description and recipe, your photos make me crave your gems even more =)
P.s. You described the perfect egg on top of white sticky rice - the best! I'm sure french fries are yummy, too.
e / dig in says
paula - what perfect timing! if i can stop eating the risotto i just made, i shall try these! i am afriad of deep frying (burning the house down) so these are much more attractive to me. thank you so much for a delicious idea!
yummychunklet says
Risotto as cakes? Great idea!
Miss Messy says
Cheese and risotto?! sounds fab! 🙂
Debra Ann Elliott says
Yummy in my tummy!
Renee says
So...my husband is not a fan of risotto. That leaves me with a whole bunch of leftovers when I make a batch. Not a problem anymore. Oh the crunchy, cheese-y goodness of these cakes.