How to make Crispy Fried Leftover Risotto Cakes

These crispy leftover risotto cakes offer a brilliant way to repurpose basic risotto into a delightful quick lunch. Fried in butter to achieve a soft inside and a crispy outside, they require no breadcrumbs or complex preparation. Whether you opt for small cakes or a large one to cut into slices, similar to the classic Italian fried pasta, these cakes are perfect for dipping or complementing a hearty dinner salad, ensuring a deliciously crispy texture with every bite.

To print the recipe:

Ingredients
2 cups - 400 g leftover risotto
1 fresh eggs
2 tbsp freshly grated Parmesan
1 tbsp butter for frying
1 tbsp olive oil

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Introduction (0:00)
Preparing the rice (0:38)
Frying it (0:53)
Serving it (1:50)