Use leftover risotto to make crunchy on the outside, creamy on the inside Saffron Risotto Cakes. An incredibly addictive snack or appetizer.
Anyone who knows me, knows that I absolutely positively HATE to waste food. It pains me if something goes bad before I can use it or transform it into something new and exciting. Hearing the word leftovers doesn’t make me cringe. Quite the opposite in fact. I love the challenge of transforming leftover food into something different and delicious. I feel like most times, that’s is where I’m at my most creative in the kitchen.
I get that trait from my Momma. One of the most resourceful people I’ve ever known. She could open a refrigerator and pantry, and what would look like we’re going to have to order a pizza to most people, she would put together an incredibly delicious filling meal in no time at all. My Momma was my kitchen unicorn.
Transforming leftover risotto into Risotto Cakes is something she did often. That crunchy exterior and creamy interior is incredibly addictive. So amazing, you’ll forget these were leftovers to begin with.
What Can I Serve with Risotto Cakes?
Serve Saffron Risotto Cakes over arugula with an additional sprinkling of Parmesan and chopped chives. You can also serve risotto cakes as an appetizer with your favorite dipping sauce.
What If I Don’t Have Leftover Risotto But I Still Want To Make Risotto Cakes?
Make SAFFRON RISOTTO and allow it to cool completely and then chill. At that point, follow the directions below to make Risotto Cakes.
Can I use a different Cheese Instead of Parmigiano Reggiano?
Yes, Fontina cheese would be a great alternative. You could also do a combination of both of those cheeses.
These Saffron Risotto Cakes are so good, I’ve been known to make extra risotto just so I could make Risotto Cakes.
Now who wants leftovers?
- leftover Risotto
- 1 1/2 cups panko -divided
- 3/4 cup grated Parmigiano Reggiano
- 2 eggs + 1 egg yolk
- vegetable/canola oil to fry
- chives to garnish - optional
- Into a bowl, mix together 1/2 cup panko, cheese, 1 egg yolk, leftover risotto.
- Scoop out 1/4 cup of mixture. Shape into a ball, then flatten into a patty. Transfer to rimmed baking sheet lined with parchment or a silicone mat. Repeat with remainder of mixture.
- Transfer to refrigerator and chill for a minimum of 15 minutes.
- Into a shallow bowl beat remaining 2 eggs. Place remaining panko in another shallow bowl.
- Dip risotto cakes into egg, then into panko to coat. Repeat with remainder.
- Pour enough oil into large skillet to coat bottom. Heat over medium-high heat. Working in batches, sauté cakes until crisp and brown on each side. Approximately 2 - 3 minutes per side.
- Transfer cooked cakes to a plate lined with a paper towel.
- Garnish with optional chives and additional grated Parmigiano if desired.
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