Risotto Cake Recipe: A Delicious Makeover for Leftover Risotto

We recently kicked off a monthly potluck with friends and neighbors because I’m a big believer that the best relationships are built around the table. For that first dinner, I begged Joe to make his incredible risotto, which ended up being the perfect starting point for this risotto cake recipe that everyone loved.

One of the things I love most about risotto is how endlessly customizable it is. You can mix in your favorite ingredients and create a dish that’s perfectly tailored to your taste. For this batch, we went all in rotisserie chicken, mushrooms, roasted sweet potatoes, and asparagus. It turned into a hearty, complete meal that still paired beautifully with our potluck spread. Honestly, it might be Joe’s favorite risotto yet, and it set the stage for the delicious risotto cake recipe that followed.

We somehow ended up with a lot of leftover risotto (I know… shocking!). But that happy accident led to something even better: homemade risotto cakes. And wow, these were incredible. The risotto was delicious the first time, but turning it into this risotto cake recipe took it to a whole new level. I served the cakes with warm marinara sauce, though they were flavorful enough to enjoy on their own. The boys devoured them, and for once, we ended up with zero leftovers.

What Are Risotto Cakes?

Risotto cakes are savory patties made from risotto — the creamy Italian rice dish cooked with stock, wine, butter, and cheese. Essentially, you take leftover or freshly made risotto, bind it together with egg and breadcrumbs, form it into small cakes or patties, and then fry or bake them.

These cakes are inspired by arancini, the classic Italian fried rice balls. But while arancini are typically round, risotto cakes are flatter and pan-fried, giving a crispy crust with a creamy, flavorful interior.

Why You’ll Love This Risotto Cake Recipe

• It’s a brilliant way to repurpose leftover risotto.
• The outside is satisfyingly crisp, while the inside remains rich and creamy.
• Versatile: customize with herbs, cheese, meat, or vegetables.
• Great for appetizers, side dishes, or even a main course.
• Make-ahead friendly: you can chill or freeze before cooking.

Risotto Cakes Recipe

Ingredients:

• 2 cups leftover risotto (cold)
• 1 large egg
• 1 cup breadcrumbs
• 2 tsp olive oil

Directions

1. In a large bowl beat the egg.
2. Add the risotto to the egg.
3. Stir together 1/2 cup breadcrumbs to the risotto mixture.
4. Place remaining breadcrumbs into a shallow dish.
5. Form risotto mixture into cakes using about 1/4 cup risotto.
6. Dredge risotto cakes in breadcrumbs
7. Meanwhile heat 1tsp olive oil in a large non-stick skillet over medium heat.
8. Add the cakes and cook 2-4 minutes until browned on 1 side.
9. Flip the cakes over.
10. Add remaining tsp of olive oil.
11. Cook 2-4 minutes until second side is browned.

Make-Ahead & Freezer-Friendly Instructions

Alternatively, reheat gently in a skillet or on a baking sheet.

Uncooked Cakes (Before Frying or Baking):

Form the cakes and place them on a baking sheet lined with parchment. Freeze solid, then transfer to an airtight container or freezer bag.

Use within 3 months.

When ready to cook, cook from frozen and add a minute or two to cooking time.

Cooked Cakes (After Frying or Baking):

Let cool completely, then freeze on a tray. Once solid, store in a freezer-safe container.

Reheat in the oven (e.g., 350°F for 5–10 min) to restore crispiness.

Tips & Variations

• Use a binder wisely. If your risotto is very creamy and loose, add more breadcrumbs or an extra egg to help it hold shape.
• Flavor variations:
  • Add fresh herbs like parsley, thyme, or basil for brightness.
  • Stir in cheese (Parmesan, mozzarella, or goat cheese) into the risotto before forming.
  • Mix in vegetables: leftover mushrooms, peas, or cooked butternut squash work beautifully.
  • For a meatier version, fold in diced ham, cooked sausage, or shredded chicken.
• Dietary tweaks:
  • Gluten-free? Use GF breadcrumbs.
  • Vegetarian or vegan? Try a dairy-free risotto + non-dairy cheese + plant-based binder.
• Cooking tip: Use a non-stick skillet and preheat the oil to medium. That helps form a golden crust and prevents sticking.
• Serving suggestions: Enjoy with a simple salad, roasted tomatoes, garlic spinach, or a light aioli.

Storing & Reheating

• Refrigeration: Store leftovers in an airtight container for up to 3 days.
• Freezing: Refer to the make-ahead section above.
• Reheating:
  • In the oven: ~350°F until hot and crispy.
  • In a skillet: gently reheat with a little oil to bring back the crust.

Why This Risotto Cake Recipe Works

• It transforms leftover risotto into a new, exciting dish — no waste, all flavor.
• The crispy exterior and soft, cheesy interior create a perfect textural contrast.
• It’s flexible — you can adjust seasonings, add-ins, and cooking methods.
• Great for entertaining, meal prep, or simply turning leftovers into an elegant snack or side.