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.

Nutriscore Rating: 62/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

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)

Directions

Step 1

In a medium saucepan, bring the chicken or vegetable stock to a gentle simmer and keep warm over low heat.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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).

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Transfer the cooked cakes to a paper towel-lined plate to drain excess oil. Serve warm, garnished with additional parsley if desired.

Nutrition Facts

Serving size	1919.4 grams (1919.4g)

Amount per serving	% Daily Value*
Calories	2321

Total Fat 108.90g	140%
Saturated Fat 46.20g	231%
Polyunsaturated Fat 2.70g
Cholesterol 558mg	186%
Sodium 9183mg	399%
Total Carbohydrate 232.30g	84%
Dietary Fiber 7.90g	28%
Total Sugars 15.30g
Protein 89.10g	178%

Vitamin D 106IU	528%
Calcium 1510mg	116%
Iron 12mg	69%
Potassium 775mg	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.

Source of Calories

Fat: 43.3%

Protein: 15.7%

Carbs: 41.0%