Risotto Cakes


Adapted from Martha Stewart

Makes 4 cakes

This is hands down the best way to use leftover risotto.


  • 2 c leftover risotto
  • 2 Tbs flour, breadcrumbs or starch
  • 1/2 c shredded mozzarella or 4 1/2 oz cubes of fresh mozzarella

Preheat oven to 450 degrees. Form risotto into 4 balls. Press cheese into center of each ball and flatten risotto into 1/2-inch-thick patties (make sure cheese is covered). Dredge patties in flour and place on a baking sheet. Refrigerate until firm, 15 minutes.

In a large skillet, heat vegetable oil over medium until shimmering. Dredge patties in flour again (shaking off excess). In two batches, fry patties until golden and warmed through, about 10 minutes per batch. Drain on paper towels.

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