How to make Crispy Fried Leftover Risotto Cakes

Thesecrispy leftover risotto cakes offer a brilliant way to repurpose basic risottointo a delightful quick lunch. Fried in butter to achieve a soft inside and acrispy outside, they require no breadcrumbs or complex preparation.

Course Appetizer

Cuisine Italian

Diet Gluten Free

Keyword fried risotto, leftover risotto cakes, risotto cakes

Prep Time 5

Cook Time 10

Total Time 15

Servings people

Calories 257kcal

Author Laura Tobin

Equipment

All-Clad Fry Pan with Lid Stainless Steel

Ingredients

2 cups leftover risotto
1 fresh eggs
2 tablespoon freshly grated Parmesan
1 tablespoon butter for frying
1 tablespoon olive oil

US Customary - Metric

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.

NOTE:

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.

Nutrition