Risotto Cakes

Risotto Cakes
Photo by Scott Phillips


  • 1 cup dry breadcrumbs or panko
  • ¾ cup vegetable or olive oil
  • 1-1/3 cups cold leftover risotto

Put the breadcrumbs or panko in a wide, shallow bowl or plate. Scoop up about 1/3 cup of risotto at a time and shape into four patties, each about 3/4 inch thick and 3 inches wide. Coat the cakes in the breadcrumbs, pressing to help the crumbs adhere -- it's all right if the cake isn't completely...

View full recipe at Fine Cooking


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