Risotto Cakes
Leftover risotto becomes a thick, starchy mass when refrigerated. Risotto cakes are a great way to use up risotto remnants. Pan-fried until crisp on the outside and stuffed with cheese that melts during cooking, the cakes are delicious creations in their own right.
Gather Your Ingredients
Key Equipment
Before You Begin
Parmesan and saffron risotto are the best bets for this recipe, but just about any risotto works as long as its components are not too large, as in seafood or asparagus risotto. (The chunky bits will stick out of the cake and burn.) Spraying the measuring cup with nonstick cooking spray before measuring the risotto facilitates easy removal. To use the minimal amount of oil for frying, choose a pan just large enough to accommodate the risotto cakes without them touching. Two cakes can be fried in an 8-inch skillet. Although a spritz of lemon cuts the richness of the risotto cakes and sharpens the flavors, feel free to serve the cakes with tomato sauce, a smear of pesto, or black olive puree. Depending on how much leftover risotto you have, the ingredients can be easily multiplied for more servings. Note that four cakes will require a 12-inch skillet and more oil, which should reach halfway up the sides of the cakes as they cook.
Instructions
1.
Mix the bread crumbs, salt, ground black pepper, cayenne pepper (if using), and parsley together in a small shallow dish. Beat the egg in another small shallow dish. Measure 1/2 cup chilled risotto and shape and fill it with 1 tablespoon cheese as directed in the illustrations below. Repeat with the remaining risotto and cheese to form a second cake. Dip each cake into the egg, allowing excess to drip back into the bowl. Dip both sides of the cake in the bread crumb mixture, pressing the crumbs with your fingers to form an even, cohesive coat.
2.
Pour enough oil into an 8-inch nonstick skillet to reach a depth just under 1/2 inch. Turn the heat to medium-high and heat until the oil is shimmering but not smoking, about 2 minutes. With a spatula, gently lower each cake into the pan and cook until golden brown, about 3 minutes. Flip the cakes with the spatula and cook until browned on the other side, about 3 minutes. Transfer the cakes to a paper towel–lined plate, blot any excess oil, and serve immediately with lemon wedges.
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