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.
Why This Recipe Works
For our risotto cakes recipe, we formed cakes that were thick, but not so thick that the centers didn’t heat through with cooking. For the filling for our risotto cakes recipe, we liked mozzarella or provolone cheese, cut into small cubes, because of their excellent melting properties. We tried simply dredging the cakes in flour before frying, but these cakes turned out greasy and without much crispness. We then switched to a coating of egg and fresh bread crumbs flavored with minced parsley, black pepper, and cayenne and pan-fried them in vegetable oil (olive oil gave the cakes a heavy taste) to get the crisp, brown result we were hoping for.
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