Crispy Risotto Cakes - Making the Most Out of Leftover Risotto

Whenever Laurie and I make risotto, which is often, we always make enough so we have leftovers. And what do we do with that leftover risotto? We make crispy risotto cakes, of course! Read on to learn how to make these fantastic, cheesy and gooey air-fried cakes!

Most people shy away from making risotto because they think it’s too time-consuming, and impossible to cook correctly. But nothing could be further from the truth. Risotto is simply an Italian rice dish made with Arborio, Carnaroli, or Vialone Nano rice. Each of these different rices have a lot of starch in them, which is critical for achieving the creamy consistency that makes for a good risotto.

We usually serve our risotto topped with a fillet or NY strip steak, along with sautéed mushrooms. And, we make all kinds of risotto, which is part of the fun of cooking risotto. The rice is a blank palate for any number of different versions of this tasty dish – four cheese, spinach, mushroom, squash – the list goes on and on and is only limited by your imagination!

But our “go to” risotto is simple, basic risotto that includes only six ingredients: rice, broth, onions, white wine, butter, and fresh grated parmesan cheese. We make enough for four servings and then use the leftovers to make crispy risotto cakes. Laurie perfected this recipe when she was doing most of the weeknight cooking before I retired in 2021. Now that I have more free time, I do most of the cooking both on the weekends and weeknights, but Laurie is always the one who makes these risotto cakes since no one makes them better than she does!

She forms them into patties and then stuffs them with fresh mozzarella to make them gooey and cheesy. Once formed, she dredges them in seasoned flour, beaten eggs, and a panko breadcrumb/grated parmesan blend for the topping. After letting them rest in the refrigerator and set for a couple of hours, she air fries them in the oven until they are golden brown and crispy. Served with ranch dip (or marinara sauce) and a side salad, this is the perfect weeknight leftover meal!

 Basic Risotto (Serves 4)

Risotto is so easy to make, but it does require your undivided attention for 20 minutes – how hard is that really? The result is well worth it if you don’t have attention deficit disorder! Top this creamy risotto with your favorite protein like a grilled fillet and serve with sautéed mushrooms on top and a side mixed green salad. And don’t forget to make extra so you have enough to make crispy risotto cakes!

Ingredients

1½ cups Arborio, Carnaroli, or Vialone Nano Rice

½ cup diced yellow onion

2 tbsp. extra virgin olive oil

½ cup dry white wine

4-5 cups chicken or vegetable stock (preferably homemade)

2 tbsp. salted butter

½ cup freshly grated parmesan cheese, plus more for topping

Kosher salt to taste

Directions

Heat the stock in a medium saucepan until simmering and maintain over low heat. Meanwhile, heat the oil in a large heavy saucepan over medium heat until shimmering. Add the onion and cook for 3 minutes, stirring frequently. Add the rice and stir to coat each kernel with the oil. Cook for 2 minutes, stirring frequently so the rice doesn’t stick or burn. Add the wine and cook until completely absorbed, about 2 minutes.

Add 1 cup of stock to the rice and stir to combine. Continue stirring almost constantly until stock is mostly absorbed. Then, continue adding stock (about ½ to ¾ cup at a time) and continue stirring frequently for about 20 minutes – reserve ¾ cup of stock to add at the end. You know the rice is ready when it is still tender to the bite but just slightly firm in the center. Remove the rice from the heat and stir in the butter and cheese. Add the reserved stock and stir to combine. The consistency of the rice should be just slightly soupy. Serve in bowls topped with more grated parmesan cheese or let cool and refrigerate overnight to make crispy risotto cakes!

Crispy Risotto Cakes (Serves 4)

These risotto cakes are a meal in and of themselves. For a healthy and lower-fat alternative, we air fry these cakes instead of frying them in a pan – you get the same crispy exterior without all the extra calories from frying them in oil. Serve with ranch dressing (make with the Hidden Valley Ranch seasoning mix, or better yet, find a homemade version of Ranch seasoning mix at your local gourmet market or spice store – our favorite is the Ranch seasoning mix we get at Spice and Tea Exchange in Sarasota) and a side salad.

Ingredients

1 recipe basic risotto, chilled in the refrigerator

1 cup flour

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. Kosher salt

4 large eggs, beaten

2 cups panko breadcrumbs

1 cup freshly grated parmesan cheese

4 oz. fresh mozzarella cheese, diced into ¼-inch cubes

Cooking oil spray (such as Pam)

Ranch dressing and/or marinara sauce on the side

Directions

Divide the risotto into 8 equal portions and form each portion into a round cake about ½ - ¾ inch thick. Make an indentation in the middle of each and stuff with a few cubes of mozzarella cheese – then cover the cheese by reforming the cake.

Place the flour, eggs, and panko/cheese mixture in three separate pans for dipping. Mix in ½ tsp. each of garlic and onion powder, as well as the kosher salt into the flour and panko/cheese mixture. Dredge each of the cakes in the flour first, then the beaten eggs, and finally the panko/cheese mixture. Make sure the cakes are completely coated with each. Place on a wax paper lined rimmed baking sheet, cover, and refrigerate for at least one hour.

Preheat the oven to 350 degrees using the convection option (or if using a countertop oven, select the air fryer option). When ready to air fry, spray both sides of each cake lightly with the cooking spray and then place the cakes carefully into an air fryer basket (or on a rack placed in a rimmed baking sheet if you don’t have an air fryer basket). Air fry for 30 minutes and then check for doneness – the crust should be golden brown, and the cake heated throughout.

Serve with the ranch dressing and/or marinara sauce for dipping, along with a side salad.