Risotto cakes
A drawing, until a cook sends a photograph I want to keep.
Italian
Risotto cakes
Cold risotto, pressed into cakes and fried. The second life of that pot.
Before you cook
This is the second cook. I wrote it for a hardworking parent, a student, or anyone who cooked yesterday and needs the next meal to be short.
- Serves
- 2
- Time
- 25 min
- Level
- Easy
- Energy
- 315kcal
- Next day
Contains dairy.
Equipment
- Frying pan
- Spatula
Each serving
An estimate from average ingredient values, not a lab test.
- Energy
- 1318 kJ
- 315 kcal
- Protein
- 8 g
- Fat
- 10 g
- Carbohydrate
- 46 g
- Sugars
- 3 g
- Fibre
- 2 g
- Salt
- 1 g
- Sodium
- 400 mg
This batch, 2 servings, is about 2636 kJ (630 kcal), with 6 g sugars and 2 g salt.
Ingredients
Tick them off as you go. They reset when you leave.
Shops near you
Use where you are, including when you travel. Nothing is sent until you tap. Or type a suburb. Prices are not listed, because they change every week.
Bagoong, Mang Tomas, Mama Sita’s, and fresh curry leaves are often missing from the big shops. A Filipino or Asian grocer is the backup. Do not swap bagoong for plain salt and expect the same dish.
Method
- 01
The risotto must be cold, or the cakes will not hold.
- 02
Shape four cakes and dust them with flour.
- 03
Fry in the oil over medium heat, about 3 to 4 minutes a side, until browned and hot in the middle.
Times are a guide. If it needs another minute, give it another minute.
To serve
Eat it straight away, the way you just reheated it. This is already the whole plate.
Keeping it
Use risotto that was cooled and refrigerated the day you made it, within 2 days. Eat the cakes when you fry them.
Leftovers
- I have not written a leftover dish for this yet.
What you made
Members can send a photo of this second cook. If I keep it, it becomes the cover, with your name. See plans
A note for me
Members can leave a rating and a short note. It is not public until I accept it. See plans
Hungry Alan
Risotto cakes
Serves 2 · 25 min
Ingredients
- 2 cups cold leftover mushroom risotto
- 2 tbsp plain flour, for dusting
- 2 tbsp oil
- salt
Method
- The risotto must be cold, or the cakes will not hold.
- Shape four cakes and dust them with flour.
- Fry in the oil over medium heat, about 3 to 4 minutes a side, until browned and hot in the middle.
To serve
Eat it straight away, the way you just reheated it. This is already the whole plate.
Keeping it
Use risotto that was cooled and refrigerated the day you made it, within 2 days. Eat the cakes when you fry them.