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Risotto Cakes Recipe: How to Make Risotto Cakes

Written by MasterClass

Last updated: Jun 13, 2022 • 2 min read

Put your leftover risotto to good use in these pan-fried, crispy risotto cakes, which make a quick and satisfying weeknight appetizer or main dish.

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What Are Risotto Cakes?

Risotto cakes are crispy, fried medallions made of risotto, a creamy Italian grain dish made with rounded, short-grain Arborio rice, notable for its high starch content. Cooks typically make this dish with chilled, day-old risotto, forming it into breadcrumb-coated patties, and frying them in oil until they have a golden-brown crust.

4 Tips for Making Risotto Cakes

Follow these simple tips to craft the best risotto cakes possible:

  1. 1. Use chilled, leftover risotto. Fresh, hot risotto is too runny to mold into patties for risotto cakes. Instead, use cold risotto that is at least a day old. Chilled, rested risotto will hold up well to the breading and frying process.
  2. 2. Incorporate cheese for binding. For the best result, use leftover risotto made with plenty of cheese, whether you prefer Parmesan, mozzarella, or something else. The cheese acts as a flavorful binder in the risotto cakes.
  3. 3. Form the cakes in advance. Form and bread your risotto cakes up to 3 hours before cooking them. After constructing your patties, chill them in the refrigerator until you’re ready to fry.
  4. 4. Store properly. Leftover risotto cakes will keep well in an airtight container in the refrigerator for up to 3 days. Let the cakes come to room temperature before storing. Eat the leftover cakes cold or reheat in an air fryer or oven.

4 Ways to Serve Risotto Cakes

Some of the most popular ways to enjoy risotto cakes include:

  1. 1. As an appetizer: Serve risotto cakes with a tasty dipping sauce as an appetizer for any dinner party or Italian feast. Marinara and pesto are just two options that pair perfectly with this dish.
  2. 2. As a side dish: Serve risotto cakes as a side dish alongside hearty proteins like steak, short ribs, and roast chicken.
  3. 3. For breakfast or brunch: Top your risotto cakes with a couple of poached eggs and herby hollandaise sauce for an Italian-inspired riff on a classic eggs Benedict.
  4. 4. On a salad: Elevate your average salad by topping the greens with a warm, melty risotto cake. Let your risotto cakes cool to room temperature before adding them to fresh salads to prevent the fresh veggies from wilting.

Crispy Risotto Cakes Recipe

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1 Ratings | Rate Now

makes

6

prep time

10 min

total time

25 min

cook time

15 min

Ingredients

Note: Total time does not include 5 minutes of inactive time.

  1. 1

    In a large skillet over medium heat, heat the oil.

  2. 2

    In a shallow bowl, stir together the panko breadcrumbs, Italian seasoning, salt, and pepper.

  3. 3

    Add the flour and egg to separate shallow bowls, and arrange all 3 bowls in a row, forming a dredging station.

  4. 4

    Using your hands, scoop up a ⅓-cup portion of the risotto and form it into a patty.

  5. 5

    Begin the dredging process. Dip the risotto patty into the flour, then the egg, and then the breadcrumbs. Use your fingers to press the breadcrumbs into the patty.

  6. 6

    Repeat this process with the remaining risotto.

  7. 7

    When the oil is hot, add 3–4 risotto patties to the skillet at a time, taking care not to crowd the pan.

  8. 8

    Fry the risotto cakes until crispy and golden on both sides, about 3–4 minutes per side.

  9. 9

    Using a slotted spoon, transfer the fried risotto cakes to a paper towel–lined plate. Let the cakes cool for 5 minutes before serving.

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