Dredge the risotto cake in the flour: Then dip it in the egg: And roll it in the panko breadcrumbs. Plus you get to enjoy risotto in a totally different, yet totally satisfying, way. https://www.thebakingfairy.net/2016/02/crispy-risotto-cakes Baked Risotto Cakes Made with Leftover, Well-Chilled Risotto. I was going through my America's Test Kitch Family cookbook and came across this. Pan-fry in a little olive or canola oil … Remember, you will want day old risotto to make these risotto cakes. Directions. Risotto Balls. When well chilled, leftover risotto becomes thicker and dry enough to shape into cakes. https://www.foodnetwork.ca/recipe/crispy-risotto-cakes/12915 The cakes make a great little starter with some spicy mayo on the side. In a small bowl stir the risotto and the grated cheese together. Dredge cakes in panko. Form the leftover risotto into 3 inch balls and flatten slightly to make round disks. Making leftover risotto cakes is a super quick and easy way to repurpose these leftovers without running into any of the texture concerns reheating risotto brings about. I realized I had leftover rissoto in my fridge and thought I would try it. Place the breadcrumbs, eggs and flour in separate bowls. Recipe by LDSMom128. Heat 2 tbsp. I wrote about how to use up leftover risotto by making risotto balls here and the recipe works just as well with paella instead of risotto. To make, scoop up ¼ cup chilled leftover risotto per cake, and flatten into a crab cake--shaped patty. Leftover Risotto Cakes. Riso Al Salto. Although Roasted Asparagus Risotto stars in this picture, any variety of leftover risotto will work. The risotto cakes you see in these pictures were made using an ultra super shortcut – boxed risotto. Choose a heavy, well-seasoned 8-inch cast iron skillet. It turned out great and I would have never thought to use my leftovers this way! Do clean your hands between forming each risotto cake, making it easier to handle the soft risotto without it sticking to them. Riso al Salto is apparently the traditional Italian way to use up leftover Risotto and again, it works really well with paella. Simple ingredients. of butter in a nonstick skillet over medium heat. 2 cups leftover Risotto alla Milanese or any other risotto, at room temperature; 2 tablespoons freshly grated Grana Padano cheese; 1 to 2 tablespoons unsalted butter; Cookbook Lidia’s Italian Table buy now.