Whenever I make risotto I make sure to make extra so I can make risotto cakes with the leftovers. It’s a good way to change up your leftovers so you don’t feel like you are eating the same thing again and again. We ate the risotto for dinner, and lunch the next day, then the risotto cakes for dinner and lunch the next day. The outside of the cake gets really crispy, but the inside stays soft. I served it with a dollop of sour cream and a bit of fig jam. When you are reheating them, just stick them in a toaster oven so they stay crispy.
Leftover Risotto Cakes
- leftover risotto, cold // Let it sit in the fridge overnight. If I have space in my fridge I leave it in the pot that I cooked it in, which equals less dishes later
- eggs // I usually do 1 egg for each cup of leftover risotto. You can just eyeball it, it doesn’t have to be exact.
- approximately 1 cup flour
- salt & pepper
- Optional: sour cream & jam
- Place flour in a shallow bowl.
- Heat approximately 1/2 inch of oil in a deep walled fry pan.
- Lightly beat the eggs, then mix together with the risotto. Form about 1/4 cup of risotto into a ball. Drop into the flour. Lightly roll it so it is completely covered in flour.
- Drop into the oil. Smash it slightly with a spatula so it forms a patty. [I’ve tried forming it into a patty, then flouring it, but I found it was way too messy and really didn’t matter in the end.] Repeat until your pan is full. Don’t overcrowd it though. Put your risotto back in the fridge so it stays cold.
- Fry until the edges are golden brown, then carefully flip them. Cook until the other side is golden brown.
- Drain for a couple of minutes on some paper towels. Repeat with the rest of the risotto. Right before serving, sprinkle lightly with salt and pepper.
- Serve with sour cream and jam, or your choice of condiments.