Pan Fried Risotto Cakes - Easy Leftover Risotto Recipe

Why You’ll Love this Recipe

• Great way to use leftover risotto
• Fantastic flavor that is totally different from the original risotto.
• Easy to make and cook
• Doesn’t take much time to bring together.
• Can be served with nearly anything!

What are Risotto Cakes?

Risotto cakes are similar in some ways to the famous Sicilian arancini, which are deep-fried risotto balls, generally stuffed with ragù or a cheese and breaded. Although risotto is nice and creamy when freshly made, it generally doesn't have the same creamy texture the next day. So arancini, or leftover risotto cakes, are a fantastic way to repurpose risotto the following day.

These risotto cakes are in a disc form or small patties and are stuffed with cheese, but shallow-fried rather than deep fried for an easier preparation. The results are similar to arancini, with a crispy crunchy exterior and a creamy, cheesy interior.

Ingredients

Here is what you need to make this recipe:

• Cooked Risotto: Any leftover risotto will do, or you can make risotto just to make these cakes if you'd like! 
• Fresh Mozzarella Cheese: A nugget of mozzarella is stuffed in the center of the risotto cake for a cheesy gooey treat!
• All Purpose Flour: The risotto cakes are coated in all-purpose flour to make the egg and breadcrumbs adhere properly 
• Eggs: The egg mixture with a little water allow the breadcrumbs to adhere to the risotto cakes without cracking or falling off.
• Breadcrumbs: Panko bread crumbs work the best for a crispy risotto cake exterior.
• Olive Oil: A good amount of olive oil is used to shallow fry the risotto cakes.
• Sea Salt: A pinch of good sea salt after the cakes have fried will amplify the flavors. 

See recipe card below for quantities.

Substitutions

Here are a couple of common substitutions for the ingredients in this recipe:

• Mozzarella: ​Mozzarella is a nice melty cheese that is great with a variety of flavors of risotto, but you can use any other melty cheese here too. Try provolone, gruyere or goat cheese for some unique flavor combinations.
• Breadcrumbs: If you prefer a more traditional crust, use regular bread crumbs (Italian bread crumbs preferred) instead of panko.
• Olive Oil: Clarified butter or ghee is a great alternative to olive oil, for a more buttery taste

How to Make Risotto Cakes

This recipe is very simple. Just take the leftover risotto, put some mozzarella in the center and make a ball. Once the risotto cakes are shaped, we coat them in flour, then egg, then breadcrumbs. The risotto cakes are then fried in the hot olive oil. The result is a beautiful risotto cake that can be served by itself or with any sauce desired!

Equipment

Here is what you need to make this dish

• Large skillet or heavy pan (cast iron works great) to pan fry the risotto cakes.
• Spatula to remove the cakes from the hot oil.

Step-by-Step Instructions

Shape the Risotto Cakes

• For each risotto cake, take ⅓ of a cup of leftover cold risotto mixture (about the size of an ice cream scoop). Place a small piece of mozzarella in the center then shape it into a ball around the mozzarella. Then gently flatten the risotto ball while molding it to make a disc about an inch thick and about 3 inches in diameter.

Bread the Cakes

• Set up a breading station with the all purpose flour, beaten eggs, and bread crumbs each in a different shallow bowl. One at a time, begin by coating a single cake with flour and carefully shake off any excess. Then coat it with the egg and water mixture. Finally coat it in breadcrumbs, gently pressing the breadcrumbs so they adhere to the egg mixture. Set aside and repeat with each risotto cake until they are all breaded.

Cook the Cakes

• Once all of the cakes are breaded, heat the large pan over medium heat. Once hot, add the olive oil and pan-fry the risotto cakes in a single layer (in batches if necessary) until the breadcrumbs on the outside of the risotto cakes have turned to a deep golden brown color. Flip them over and do the same to the other side (about 2-3 minutes per side).
• Remove from the heat and place on a paper towel, and immediately sprinkle with a pinch of sea salt.
• Serve the crispy risotto cakes alone or with your favorite sauce (marinara or sugo, pesto, or whipped ricotta are all great options), or a sprinkle or parmesan cheese and some fresh basil. 

Variations

Here are a couple ways to change up this recipe:

• You can stuff the risotto cakes with a number of things, such as cooked spinach, basil, sun-dried tomatoes, a meat ragù, or even a flavored béchamel sauce..
• Make it gluten free by using gluten free flour and gluten free panko breadcrumbs (which are just as good as the regular ones!)

How to store leftover Risotto Cakes:

• Store leftover risotto cakes in a covered airtight container in the fridge for up to 5 days.

How to reheat leftover Risotto Cakes:

• Risotto cakes are best reheated in an oven at 375°F until warmed through

Can you freeze leftover Risotto Cakes?

Risotto cakes are great to freeze and they will be good for up to 3 months. Defrost before reheating.

Troubleshooting

If your risotto cakes are not warmed through but you have the perfect crust, place the cakes in a 350°F oven for 5-10 minutes until they are perfectly warm and the cheese is melty on the inside.

Additionally, if making a larger batch of these in advance to serve for a crowd, get a nice golden brown color on the outside and refrigerate, then place in the 350°F oven to heat through before serving.

What to serve with Risotto Cakes

This depends quite a bit on the type of risotto you made in the first place. We love these as an appetizer for our whipped ricotta with pesto or serve them with homemade Italian tomato sauce (sugo di pomodoro) or a spicy vodka sauce.

Generally, these can be served as a side dish with a protein, such as chicken or veal. A salad with a tangy vinaigrette is one of our favorite things to have with foods that are fried as it cuts the richness and makes a complete meal.

What Wines To Drink with Risotto Cakes

This also depends on the risotto made in the first place. A mushroom risotto would be great with a Pinot Noir or Barbaresco, while a vegetable risotto would work better with a dry white wine, such as an Italian chardonnay or Pinot Grigio. A simple rule for red or white wines is lower fruit and lower tannins and avoid heavily oaked wines.