Risotto Cakes
Transform leftover risotto into irresistibly crispy Risotto Cakes, a golden-brown delight that’s perfect as an appetizer, side dish, or light meal. Made with Arborio rice, creamy Parmesan, and gooey mozzarella, these savory cakes are lightly breaded with a crispy exterior that gives way to a molten, cheesy center. Seasoned with aromatic onion, white wine, and fresh parsley, the preparation balances gourmet flavor with comforting textures. A quick pan-fry in olive oil brings these morsels to perfection, making them a crowd-pleaser for any occasion. Serve them warm, perhaps with a tangy marinara or a fresh salad, and watch them disappear! Ideal for using up leftover risotto, these fried risotto cakes turn simple ingredients into an elegant treat.
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 4 cups Chicken or vegetable stock
- 0.5 cups Parmesan cheese, grated
- 0.5 cups Mozzarella, diced
- 2 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 1 small Yellow onion, finely chopped
- 0.5 cups Dry white wine
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper, freshly ground
- 1 cups Breadcrumbs
- 2 Eggs, beaten
- 0.5 cups All-purpose flour
- 2 tablespoons Fresh parsley, chopped (optional)
Instructions
In a medium saucepan, bring the chicken or vegetable stock to a gentle simmer and keep warm over low heat.
In a large skillet, heat 2 tablespoons of butter over medium heat. Add the chopped onion and cook for 3-4 minutes until softened and translucent.
Add the Arborio rice to the skillet and stir to coat in the butter for 1-2 minutes. Pour in the white wine and cook until mostly evaporated.
Begin adding the warm stock, one ladleful at a time, stirring frequently. Wait until the liquid is absorbed before adding the next ladleful. Continue this process for about 18-20 minutes, or until the rice is tender and creamy.
Remove the skillet from the heat and stir in the grated Parmesan cheese, salt, and pepper. Spread the risotto onto a baking sheet and let it cool completely (you can refrigerate it for faster cooling).
Once cooled, stir in the diced mozzarella cubes and parsley (if using). Shape the risotto into small cakes, about 2.5 inches in diameter and 1 inch thick.
Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Dredge each cake in flour, dip in egg, and coat in breadcrumbs.
In a large nonstick skillet, heat 2 tablespoons of olive oil over medium heat. Fry the risotto cakes in batches for 3-4 minutes per side, or until golden brown and crispy. Add more oil between batches if needed.
Transfer the cooked cakes to a paper towel-lined plate to drain excess oil. Serve warm, garnished with additional parsley if desired.
Nutrition Facts
Calories |
2321 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.9 g | 140% | |
| Saturated Fat | 46.2 g | 231% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 9183 mg | 399% | |
| Total Carbohydrate | 232.3 g | 84% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 15.3 g | ||
| Protein | 89.1 g | 178% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 1510 mg | 116% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 775 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
