Quick and Easy Risotto Cakes

Name: Risotto Cakes (any flavor)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
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)

Quick Risotto Cakes

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Updated: Aug 16, 2025 · Published: Sep 23, 2024 · By Paula Montenegro · Revenue from ads and affiliates

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.

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Stack of three risotto cakes on a white plate and lettuce leaf. Lemon wedges, white background.

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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

Can you use any type of risotto?

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.

How long do they last?

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.

Splitting a cheesy risotto cake over more cakes on a black and wood board. Lemon wedge.

Steps to make risotto cakes

Which is the best risotto for these cakes? The one you like.

Glass bowl with grated cheese and leftover risotto. White marbled surface.

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.

White plate with seasoned flour and risotto cake. White marbled surface.

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.

Wooden board with risotto cakes before cooking. White marbled surface. Top view.

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.

Black skillet with risotto cakes being cooked. Top view. White marbled background.

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.

Top view of black and wood board with risotto cakes and lemon wedges.

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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Close up stack of risotto cakes on lettuce leaf. White plate, lemon wedges, white background.

Risotto Cakes (any flavor)

Author: Paula Montenegro

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This is a quick and easy 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 easily double or triple this recipe.

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Prep Time 10

Cook Time 10

Total Time 20

Servings 4 patties

Course Appetizers

Ingredients

US Customary - Metric

▢ 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.

Notes

Appetizers: add a dipping sauce to the platter, like a quick spicy aioli, avocado ranch dip or roasted garlic aioli, depending on the risotto flavors.

Cuisine Italian

Keyword risotto cakes

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