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