IE 11 is not supported. For an optimal experience visit our site on another browser.

Crispy Risotto Cakes

RATE THIS RECIPE
(5)
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
RATE THIS RECIPE
(5)

Ingredients

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

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

    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.