Risotto Cakes

Rating: 3.08 stars
13 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 7
  • 2 star values: 0
  • 1 star values: 2

Use leftover risotto from last night's dinner to make a simple lunch of small fried cakes.

Mad Hungry, April 2011, Mad Hungry

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Read the full recipe after the video.

Recipe Summary test

Yield:
Makes 4 cakes
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Ingredients

Directions

  • Dust risotto cakes with flour.

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  • Heat the pan to medium-high and swirl in about 2 tablespoons olive oil. Brown the cakes on both sides, heating through, about 4-5 minutes. Serve with grated Parmesan on top.

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Reviews (1)

13 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 7
  • 2 star values: 0
  • 1 star values: 2
Martha Stewart Member
Rating: Unrated
06/25/2011
Thanks for this "nudge" recipe, LSQ. I have been making risotto for years and had never thought of using the leftovers in this manner. I made portabello risotto last night so I used that and it was WONDERFUL! Didn't taste like leftovers. Thanks again for all your wonderful recipes and tips.
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