These crispy leftover risotto cakes offer a brilliant way to repurpose basic risotto into a delightful quick lunch. Fried in butter to achieve a soft inside and a crispy outside, they require no breadcrumbs or complex preparation. Whether you opt for small cakes or a large one to cut into slices, similar to the classic Italian fried pasta, these cakes are perfect for dipping or complementing a hearty dinner salad, ensuring a deliciously crispy texture with every bite.
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These crispy risotto cakes draw inspiration from the traditional Italian dish, Pasta a Frittata, where leftover pasta is transformed into a delightful fried cake.
Similar in concept, these risotto cakes repurpose any basic risotto recipe, offering a simpler alternative to the more intricate risotto ball arancini.
Unlike arancini, which often involves stuffing and coating, these risotto cakes are straightforward, emphasizing the crispy texture without the need for complex preparation.
While arancini are beloved for their stuffed centers and breadcrumb coating, these risotto cakes stand out for their simplicity and ease, making them an ideal quick lunch or dinner addition.
For those interested in exploring similar culinary repurposing, the rice timbal offers another elegant option with its layers of grilled aubergine and rice.
Additionally, small fried rice balls, often served in consommé, present a delightful way to enjoy risotto in a different form, further showcasing the versatility of rice in Italian cuisine.
Ingredients
- Cold risotto: Utilizing any leftover risotto recipe as the base, this ingredient is versatile, with each risotto variant offering a unique outcome. Depending on the original risotto's ingredients and texture, some may yield crispier cakes than others, adding a delightful variety to this dish. Risotto can be made with Carnaroli or Arborio rice. Saffron or Mushroom risotto leftover are ideal for this recipe.
Other rice
Using basmati rice for this recipe won't yield the same results as traditional risotto rice, as basmati grains don't stick together in the same creamy, cohesive manner that is characteristic of risotto.
Similarly, sushi rice may not be ideal for this recipe either, as it tends to become too soft and mushy, lacking the firmer texture needed for the cakes to hold their shape well.
- Fresh egg: Acts as a binding agent, ensuring the risotto cakes maintain their shape during frying. The egg helps hold all the ingredients together, creating a cohesive cake that's easy to fry.
- Parmesan cheese: Adds a rich, savory depth to the cakes, enhancing the overall flavor profile. It contributes to the risotto cakes' irresistible texture, offering a slight crunch and a burst of cheesy goodness in every bite.
- Fresh herbs and black pepper: optional but they can add a burst of fresh flavor and a hint of color, enhancing the overall taste and presentation of the dish.
- Butter for frying (plus some olive oil): Chosen over oil for its ability to complement the risotto's inherent flavors, butter adds a subtle nuttiness and a golden crust to the cakes. Using butter in frying enriches the taste and contributes to the perfect crispy exterior while maintaining a soft, moist interior. I also add a few tablespoons of olive oil to ensure the butter do not burn.
Find measurements in the recipe card
For a similar recipe, you can check Polenta cakes fried in butter or Gnocchi alla Romana or Ligurian green pie
Rule of thumb
To achieve the desired consistency and texture in your risotto cakes, consider the following guidelines:
- For crunchier risotto cakes, Use one egg per portion of rice and form the mixture into thin cakes. This approach ensures that the cakes have a larger surface area exposed to the heat, resulting in a crispier exterior while maintaining a tender interior.
- For a more cake-like consistency, Increase the number of eggs in the mixture and shape it into thicker cakes. The additional eggs will create a denser, more cohesive cake that holds together well, offering a softer, more cake-like texture once cooked.
You can coat the cakes with breadcrumbs for a crispy coating, but I do not find it necessary.
Instructions
- In a large bowl, thoroughly mix 1 portion of cold leftover risotto with 1 egg and 1 tablespoon of Parmesan cheese, ensuring the ingredients are well combined.
- Over medium heat, melt the butter and the olive oil in a large nonstick skillet or frying pan, waiting until the butter foams without letting it brown.
- Carefully pour the risotto mixture into the center of the skillet, using a spatula to spread it evenly across the pan, forming a single, large cake.
- Allow the risotto cake to cook undisturbed for 2-3 minutes, or until the bottom forms a golden brown crust, indicating it's crisped up nicely.
- To flip the cake, place a large plate or a lid over the skillet, then carefully turn the skillet upside down, transferring the cake onto the plate.
- Then, gently slide the cake back into the skillet to cook the other side.
- Cook for an additional 1-2 minutes on medium heat until the second side is also golden brown and crispy.
- Once cooked, transfer the large risotto cake onto a cutting board or a serving plate.
- Cut the risotto cake into slices, similar to how you would serve a frittata or a pie, and serve immediately.
Enjoy this innovative take on leftover risotto, where each slice offers a delightful contrast between the crispy exterior and the soft, flavorful interior.
Variation:
Small Risotto Cakes
For a different take, consider making small risotto cakes.
This version shapes the risotto mixture into smaller portions, ideal for bite-sized snacks or appetizers.
After preparing the mixture as described, use a spoon or an ice cream scoop to form the risotto into mini cakes.
Fry these in butter over medium-high heat until each side is golden brown, ensuring a crispy exterior.
These smaller versions are perfect for dipping and make a great addition to any meal as a side or a standalone snack.
Baked risotto cakes
You can bake the risotto cakes in the oven instead of frying if you prefer a lighter option.
After shaping the risotto mixture into either a large cake or small individual cakes, place them on a parchment paper-lined rimmed baking sheet.
Bake in a preheated oven at a moderate temperature until they turn golden brown and crispy on the outside.
This method offers a healthier alternative to frying while still achieving a delightful crispy texture.
How to serve them
Serving these risotto cakes offers a chance to get creative and cater to various dining occasions.
For the large, sliceable risotto cake, present it in a shallow dish as the centerpiece of a casual lunch or dinner, cutting it into wedges like a pie.
It pairs beautifully with a side dish of salad greens, making for a balanced and satisfying meal.
On the other hand, the small sauté risotto cakes are perfect for more social or informal settings.
Serve them as appetizers or part of a tapas-style spread, perhaps accompanied by a selection of dipping sauces like marinara sauce, aioli, or a tangy yogurt sauce.
These bite-sized treats are also great for adding an elegant touch to a buffet or a party platter.
For more risotto recipes:
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How to make Crispy Fried Leftover Risotto Cakes
Ingredients
- 2 cups leftover risotto
- 1 fresh eggs
- 2 tablespoon freshly grated Parmesan
- 1 tablespoon butter for frying
- 1 tablespoon olive oil
Instructions
- In a large bowl, thoroughly mix 1 portion of cold leftover risotto with 1 egg and 1 tablespoon of Parmesan cheese, ensuring the ingredients are well combined.2 cups leftover risotto, 1 fresh eggs, 2 tablespoon freshly grated Parmesan
- Over medium heat, melt the butter and the olive oil in a large nonstick skillet or frying pan, waiting until the butter foams without letting it brown.1 tablespoon butter, 1 tablespoon olive oil
- Carefully pour the risotto mixture into the center of the skillet, using a spatula to spread it evenly across the pan, forming a single, large cake.
- Allow the risotto cake to cook undisturbed for 2-3 minutes, or until the bottom forms a golden brown crust, indicating it's crisped up nicely.
- To flip the cake, place a large plate or a lid over the skillet, then carefully turn the skillet upside down, transferring the cake onto the plate.
- Then, gently slide the cake back into the skillet to cook the other side.
- Cook for an additional 1-2 minutes on medium heat until the second side is also golden brown and crispy.
- Once cooked, transfer the large risotto cake onto a cutting board or a serving plate.
- Cut the risotto cake into slices, similar to how you would serve a frittata or a pie, and serve immediately.
Video
Notes
- For crunchier risotto cakes, Use one egg per portion of rice and form the mixture into thin cakes. This approach ensures that the cakes have a larger surface area exposed to the heat, resulting in a crispier exterior while maintaining a tender interior.
- For a more cake-like consistency, Increase the number of eggs in the mixture and shape it into thicker cakes. The additional eggs will create a denser, more cohesive cake that holds together well, offering a softer, more cake-like texture once cooked.
Nutrition
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