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Crispy Risotto Cakes

Chef Scott Conant visits Megyn Kelly TODAY for Make Ahead Monday, demonstrating how to make a hearty mushroom risotto plus two additional meals from the leftovers: crispy rice cakes and arancini.
Chef Scott Conant visits Megyn Kelly TODAY for Make Ahead Monday, demonstrating how to make a hearty mushroom risotto plus two additional meals from the leftovers: crispy rice cakes and arancini.Nathan Congleton / TODAY
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Chef notes

Your risotto will go a long way thanks to these delicious crispy cakes, which are ready in minutes. 

Ingredients

  • 1 1/2 cups leftover risotto
  • 1 egg yolk
  • 2 tablespoons all-purpose flour
  • Olive oil for pan frying
  • Kosher salt to taste

Preparation

1.

Take the pre-cooked leftover risotto while still warm and stir in the egg yolks and the flour.

2.

Spread the pre-cooked risotto out on the baking sheet to cool quickly and refrigerate until needed. (The risotto may be made 1 day ahead. When completely cooled, cover with plastic wrap and refrigerate.)

3.

Using your hands, shape risotto into 3-inch diameter patties, ¾-inch thick. You will wind up with 3-4 risotto cakes.

4.

In batches pan fry the rice patties until golden brown, 3 to 4 minutes then flip and cook the other side till brown and crisped, about 3-4 minutes.  

5.

Remove from the pan and let drain briefly on paper towel. Season lightly with kosher salt and serve immediately.