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    Home » Recipes » Appetizers

    Leftover Risotto Cakes

    Published: Sep 21, 2017 · Modified: Jun 6, 2021 by Alyssa · This post may contain affiliate links.

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    Learn how to make risotto cakes using this easy recipe. This leftover risotto recipe produces cakes that are stuffed with cheese and pan fried OR air fried for a quick appetizer or side dish. Serve with warmed marinara sauce.

    Risotto cakes on a plate with the front cake cut in half.

    Over the years risotto has become one of my favorite “fancier” dinners to make at home. Specifically smoked salmon risotto. Despite its reputation, it really isn’t complicated! As long as you keep it moving so that the risotto on the bottom of the pot doesn’t stay there for too long and stick, you’re golden.

    However once you’ve (thoroughly) enjoyed freshly-made risotto, what’s up with the leftovers? While I love leftover dinner portions normally, risotto is one of those dishes that loses much of its appeal in the reheating process. The creamy texture is gone, which is a major selling point of risotto in the first place.

    Instead of reheating risotto straight-up and dealing with its meh-ness, making risotto cakes is a quick and easy way to repurpose these leftovers without running into any texture concerns whatsoever. Plus they’re stuffed with cheese and dunked in marinara sauce. How can you beat that?

    Reasons To Love This Recipe

    • Making risotto cakes totally transforms leftover risotto into something ENTIRELY new. Your previous side/main dish is now a handheld appetizer or snack with a crisp coating and warm marinara dipping sauce. It’s great for someone who gets bored of leftovers.
    • As it loses its creaminess, cold refrigerated risotto gains the perfect texture for forming patties without fuss. It holds together so well without any need for fillers or additional ingredients.
    • Originally posted with pan-fried instructions, this post has been updated to include air frying instruction, too. Both ways crisp up the cakes beautifully, with the air fryer being a healthier option.

    Recipe Ingredients

    Labeled recipe ingredients in separate bowls.
    • Leftover risotto: While I haven’t tested every risotto option out there, I have made these cakes with leftover homemade and leftover boxed risotto and they both work just as well. Regular rice does not have the stick-togetherness of risotto and would not work. You’ll need one cup of risotto to form four cakes, but this recipe can be scaled up/down pretty easily.
    • Breadcrumbs: While either all panko or all seasoned breadcrumbs can work, my preference is to use a 50/50 blend of both. You get extra crunch with Italian seasoning flavors that mesh well with risotto and marinara.
    • Cheese: While technically optional, stuffing a small piece of cheese (mozzarella is my pick) inside the risotto cakes before frying provides a delicious melted center. When dipping into marinara, it’s reminiscent of a mozzarella stick.

    Step-by-Step Instructions

    First, use leftover risotto cold from the refrigerator. There's no need to reheat it before assembling these cakes.

    1. Portion out the leftover risotto into four equally-sized balls, about one-quarter cup each.
    2. Press each ball into a flattened patty shape, then place a small piece of mozzarella cheese into the center of each one.
    • Balls of leftover risotto on a plate.
    • Cheese pressed into the top of the leftover risotto patties.
    1. Using your hands, work the risotto over the cheese to cover it well so it doesn't melt out when you cook them. The risotto will be sticky, so the cakes should hold together well.
    2. Dip each formed cake into the beaten egg to moisten all parts of the surface, then press it into the breadcrumb mixture until coated completely.
    • Leftover risotto formed into patties on a plate.
    • Four breadcrumb-coated risotto cakes on a plate before cooking.

    Pan Fry Method

    Heat two tablespoons of olive oil in a pan over medium heat. Once heated, place risotto cakes in the pan and cook for 2-3 minutes, or until the bottom side is a nice golden-brown. Flip and cook for another 2-3 minutes.

    Air Fry Method

    Spray air fryer basket very well with cooking spray. Place the risotto cakes in the basket in a single layer, leaving space between each one. Spray the top sides of the cakes with olive oil spray.

    Air fry on 375°F for 5 minutes, then flip each cake over. Spray the now-top side with olive oil spray and air fry for another 4 minutes, or until golden-brown and crisp.

    Four pan-fried risotto cakes in a skillet.

    Expert Tips

    • It's important to use leftover risotto for this recipe, and not just regular leftover rice. Risotto's high starch content that's responsible for its creaminess when fresh is essential in having it stick together and hold its shape when cold.
    • If desired you can use regular breadcrumbs and add dried Italian seasonings to your liking. If you like things zippy, add crushed red pepper flakes to the breadcrumb mixture.
    • When forming patties, be sure that they're all about the same thickness throughout. That way they'll cook and brown in the same amount of time.
    Four risotto cakes on a plate.

    Recipe FAQs

    Can you freeze risotto cakes?

    Yes. Form them, coat them in egg and breadcrumbs, and then place them in an air-tight container or sealable bag with parchment paper between layers, if stacking. They will stay in the freezer for 2-3 months. Just let them thaw in the refrigerator before cooking.

    What do you eat with risotto cakes?

    Warmed marinara sauce is a great dipping sauce for these cakes, but pesto sauce also works (and works well) with these flavors. Basil pesto is classic, but spinach pesto is just as delicious and provides an extra bump of nutrition.

    A hand dunking half of a risotto cake into a bowl of marinara sauce.

    Related Recipes

    • Smoked Salmon Risotto with Feta
    • Pan-Fried Polenta Slices
    • Air Fryer Eggplant
    • Italian Baked Turkey Meatballs
    Risotto cakes on a plate with one cut in half to show melted cheese.

    Leftover Risotto Cakes

    Learn how to make leftover risotto cakes using this easy recipe. These cakes are stuffed with cheese and pan-fried (or air fried!) for a quick appetizer or side dish using repurposed leftovers.
    4 from 1 vote
    Print Pin Rate
    Course: Side Dish
    Cuisine: Italian
    Prep Time: 5 minutes
    Cook Time: 5 minutes
    Total Time: 10 minutes
    Servings: 4 risotto cakes
    Calories: 166kcal
    Author: Alyssa

    Ingredients

    Risotto Cakes:

    • 2 Tablespoons Italian seasoned breadcrumbs
    • 2 Tablespoons panko breadcrumbs
    • 1 large egg
    • 1 cup leftover risotto
    • 1-inch cube mozzarella cheese, cut into 4 equal pieces (optional)

    For Pan Frying:

    • 2 Tablespoons olive oil

    For Air Frying:

    • Olive oil spray
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    Instructions

    To form the cakes:

    • Add both Italian and panko breadcrumbs to a shallow bowl and stir together.
    • Beat the egg in a separate, shallow bowl.
    • Form the risotto into four equal ¼-cup patties. Place a piece of the mozzarella cheese (if using) into the center of each one, and then work the risotto over it to completely enclose it in the middle. Aim for all of the cakes to be about equal thickness.
    • Dip all sides of each risotto cake into the bowl of beaten egg, then press into the bowl of breadcrumbs to coat completely.

    To pan fry:

    • Heat 2 Tablespoons olive oil in a pan set over medium heat. Place the risotto cakes in the pan and let cook for 2-3 minutes, or until the bottoms reach a golden-brown color. Flip and repeat for the other side. Serve while warm with marinara sauce.

    To air fry:

    • Spray air fryer basket well with cooking spray. Place the risotto cakes in a single layer in the basket and spray the top sides with olive oil spray. Air fry at 375°F for 5 minutes, then flip each cake over. Spray the now-top sides with olive oil spray and air fry for another 4 minutes, or until crisped and golden brown. Serve while warm with marinara sauce.

    Notes

    Ingredients Notes
    Leftover risotto: It's important to use leftover risotto (and not just regular rice) for this recipe, as the high starch content of Arborio rice helps the patties hold their shape very well.
    Breadcrumbs: All panko or all seasoned breadcrumbs can work instead of a mix, if you prefer. If not using seasoned breadcrumbs, add your favorite dried Italian seasonings to the breadcrumb mix as you like.
    Cheese: While optional, adding a piece of mozzarella cheese to the center of these cakes adds an extra special touch. Any variety of meltable cheese will work.
    Recipe Tips
    • When shaping the cakes, aim for them to all have the same thickness so they cook in the same amount of time.
    • Serving with warmed marinara sauce is highly recommended, but pesto sauce is also a delicious serving sauce.
    • Assembled risotto cakes can be frozen before cooking. Place them in an air-tight container or sealable bag (with a sheet of parchment paper between layers, if stacking) and freeze for 2-3 months. Let them thaw in the refrigerator before cooking.

    Nutrition

    Serving: 1risotto cake | Calories: 166kcal | Carbohydrates: 10.8g | Protein: 4.5g | Fat: 11.7g | Saturated Fat: 3.1g | Cholesterol: 49mg | Sodium: 351mg | Potassium: 30mg | Fiber: 0.8g | Sugar: 0.8g | Calcium: 40mg | Iron: 0.7mg
    Tried this Recipe?Tag @mysequinedlife - I love to see what you're making!

    Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.

    Food Safety and Nutrition Disclaimer
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