Crispy Risotto Cakes

Leftovers never tasted so good.

Crispy on the outside, warm and creamy on the inside, these risotto cakes are reason enough to whip up a batch of the beloved Italian dish. With minimal effort and a foolproof hack to make them mess-free, this is a must-try—especially if you’re a risotto lover. Pair them with your favorite sauce (don’t worry this post comes with plenty of suggestions) and you’ll have an irresistible appetizer or dinner that’s sure to impress.

WHY YOU WILL LOVE THIS RECIPE

I don’t know about you, but I love arancini. The crispy outside combined with the soft, creamy inside gets me every time. Not to mention, it’s a great way to repurpose leftover rice. Whether you’re truly using leftovers, or you’re making risotto just to make these (it’s worth it, trust me), these risotto cakes are ridiculously easy to make and absolutely delicious.

They’re 10x easier than traditional arancini because they don’t require hand forming (*I have a hack below for that!). They’re perfect for a casual dinner, or dressed up with a crafted sauce, a sprinkle of Parmesan, and some microgreens for date night or to impress a small crowd.

WHAT YOU’LL NEED FOR RISOTTO CAKES

• Leftover Risotto – Yes, unfortunately, this isn’t a risotto recipe. But no worries! I have the perfect recipe—or should I say recipes—for you. This site has an extensive collection of risotto recipes. Any of the below will work perfectly. If you’re using one of my recipes, keep in mind that the full risotto recipe makes 5-6 cakes. So, if you’re truly working with leftovers, you’ll need about half of it remaining to make 2-3.

Mushroom Parm Risotto // Kale & Pancetta Risotto //Lemon Parm Risotto // Cacio e Pepe Risotto
Spicy Vodka Risotto // Brown Butter & Sage Risotto // Creamy Tomato Risotto // Smoked Gouda Risotto
Lobster Risotto // French Onion Risotto // Risotto Carbonara // Crab Risotto // Corn Risotto

• Italian Breadcrumbs – Unseasoned.
• Panko Bread Crumbs – I use this combo a lot, because the Italian breadcrumbs provides even coverage, while the panko adds a grittier texture.
• Olive Oil – Truth be told, you can fry in olive oil—even extra virgin olive oil has a burn point of 350°F-400°F, which is high enough to fry these cakes. Most of the time, olive oil isn’t recommended for frying because you typically don’t want its flavor to stand out and overpower the dish, but in this case, you want the flavor. If you prefer, you can use a more neutral oil with a higher burn point, but I believe the olive oil adds an extra layer of necessary flavor here.

No egg? NOPE! Risotto made properly (aka using arborio or carnaroli rice) should be sticky enough on the outside for the breading to adhere without egg.

TOOLS NEEDED

Quart Plastic Container – Yes, you need a takeout soup container. But seriously, you can actually buy these outside of ordering wonton soup! In fact, these are the containers I use when proofing individual pizza doughs, so they have plenty of uses beyond this recipe.

Storing the risotto in this container makes forming the cakes ridiculously easy. All you have to do is cut the cooled and congealed risotto into disks. It’s mess-free and much less time-consuming than hand forming traditional arancini balls or cakes.

If you don’t have one of these lying around you can always buy a pack HERE! (*affiliate link)

HOW TO MAKE RISOTTO CAKES

Package + Cool – Unfortunately, this recipe starts the day before. Place the risotto in a plastic quart container and give it a few firm taps on the counter to eliminate any air pockets—this step is super important, so don’t skip it! Then, place it in the fridge overnight.

I know what you might be thinking: Can I just place it in the fridge until it cools? The answer is no. You need the risotto to set like glue before making these. The rice will also dry out slightly in the fridge, which is exactly what you want. If there’s still too much moisture in your cakes, not only will frying them be a splattery mess, but they’ll fall apart. Trust the process!

Cut + Bread – The next day, pop the risotto out of the container and cut the block into 1/2-inch discs. The amount of risotto you have will determine how many cakes you can make, but a full cup of risotto (dried) should yield about 5-6 cakes.

In a bowl, combine the two types of breadcrumbs with a pinch of salt. One by one, bread the top and bottom of each cake, trying to avoid the sides. If some breadcrumbs get on the sides, no worries!

Fry – Pour 1/4 inch of oil into the pan and heat it over medium-low. You don’t need a thermometer for this; just make sure it’s hot enough so that when you place the cake in, it starts frying instantly instead of sitting in cold oil. The best way to test this is to toss a piece of rice or a breadcrumb into the oil—if it sizzles right away, you’re good to go.

Carefully place one cake at a time into the pan, being mindful not to overcrowd it. Fry them in batches if necessary. Cook for 4-5 minutes on each side, until golden brown. As soon as they come out of the pan, give the cakes a light sprinkle of salt. For serving suggestions, see below.

RECIPE VIDEO

HOW TO SERVE

I absolutely love serving these over a sauce because, let’s be real, they need a bit of moisture. Below are some of my favorite sauces to pair with them.

Spinach Pesto – Earthy yet still incredibly vibrant, this spinach pesto is what you see in the photos. It’s not an oily pesto, making it the perfect sauce to serve with the risotto cakes.
Roasted Red Pepper Sauce – One of my favorite homemade tomato sauces, it’s both sweet and packed with umami flavor. While it’s a labor of love to make just for this recipe, you’ll have leftover sauce for the week—a win-win.
Pesto Rosso -Nutty, sweet, and salty. This sundried tomato pesto isn’t oily and has a rich, nutty flavor that pairs beautifully with the risotto cakes.
Zhoug – A spicy Middle Eastern condiment made from cilantro, jalapeños, and warm spices. Surprisingly, it’s perfect for these risotto cakes. Its acidity adds a layer of freshness, and the bright herby flavors would complement a plain risotto cake nicely.

In addition a fresh salad such as my Beets & Greens or Pickled Red Cabbage Salad would pair nicely with these risotto cakes.

STORING/REHEATING

Unfortunately there is no re-storing leftover risotto. Enjoy it while its hot.