This is an excellent way to use left-over risotto. You can use your favorite risotto recipe. I suggest you use Blue Cayenne’s Porcini Mushroom Risotto recipe (omitting the green peas). You can find that recipe here.
This recipe is from Susan Spungen’s cookbook Veg Forward. The book is available through your local bookstore or on the Barnes and Noble site here.
Cheesy Risotto Cakes
February 25, 2025
Ingredients
- 2 C. left-over risotto
- 1 large egg (beaten)
- 1/4 C. panko breadcrumbs
- Pinch of red pepper flakes
- Fontina or mozzarella cheese (cut into 4 1-inch cubes)
- 1/4 C. panko breadcrumbs (for dredging patties)
- Pinch of red pepper flakes
- Olive oil or butter
- Grated Parmesan for garnish.
Directions
- Step 1 Preheat oven to 350 degrees F.
- Step 2 Combine left-over risotto, egg and 1/4 C. panko breadcrumbs.. Add pinch of red pepper flakes.
- Step 3 Form the risotto mixture into four patties. It will be easier to do this if you wet your hands before forming the patties. Press a cheese cube into the center of each pattie and form the risotto mixture around the cheese cube.
- Step 4 Put another 1/4 C. panko crumbs into a shallow bowl. Dredge the prepared patties in the panko breadcrumbs.
- Step 5 Melt 1 T. butter in a shallow pan and add 1 T. olive oil. Pan fry the patties in the butter/oil mixture. You should fry the patties for about 5 minutes at medium high heat. Don’t move the patties during this step. You want the patties to form a crust during this step. Flip the patties and panfry for another minute. Place the panfried patties on a cooking try and bake for about 10 minutes. You want the patties to be heated through.
- Step 6 Serve hot with grated Parmesan sprinkled over the patties and with a parsley garnish. Enjoy.
