Leftover Risotto? Make Crispy Cakes!

December 30, 2013 | By | Comments (3)
Risotto Cakes

Start with our recipe for Classic Risotto Milanese.

Creamy and a bit chewy when served hot, risotto seizes up in the fridge until the leftovers become perfect material for making crispy pan-fried cakes. If you do it right, you still get a creamy fix from the warm rice interior, but there’s also a crunchy crust: two lovely textures in every bite.

To make, scoop up ¼ cup chilled leftover risotto per cake, and flatten into a crab cake–shaped patty. Dredge cakes in panko. Pan-fry in a little olive or canola oil 3 minutes on each side or until golden-brown. Yum!


  1. Five on Friday: Valentine’s Day Dinners for Two | Cooking Light

    […] careful. This recipe serves four, but don’t you dare let your leftovers go to waste. We love the risotto cakes from our […]

    February 6, 2015 at 7:31 am
  2. Kay

    This is the first version I ever made using a recipe from my favorite podcast (the link to the episode is on this blog).


    Listening to the episode while making risotto is something I like to do every so often, but not as often as I make risotto. The first time I tried it I thought it was more difficult than it is, but it really does have leeway and can be adapted to what you have in the house. I’ve even done a beer and cheddar version!

    Last night I made basically this recipe, but with frozen spinach as the vegetable. Going to make the leftovers in to risotto cakes momentarily! Good luck, even it it doesn’t come out perfect, it comes out very tasty.

    February 10, 2014 at 10:00 pm
  3. Luynne Buchanan

    I must admit that I have never made risotto It seems really complex and I don ‘t know if I am a good enough cook to attempt it! I ‘ open to tips!

    December 30, 2013 at 9:47 am

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