Risotto Cakes Toppped with Crisp Cheese

These are perfect for lunch, as an appetizer or for a light dinner. It works well with any kind of leftover risotto, cold is best so they hold together better. I used this recipe. I served these crisp cakes on a bed of arugula that I tossed with some olive oil and orange muscat vinegar. It was a simple and satisfying meal...and one that I could eat a lot more often.

Prep time: 10 minutes
Total time: 20 minutes
Yield: serves 2 as a main portion, 4 as an appetizer


2 cups of cooked, leftover risotto
1/4 cup fine dried breadcrumbs
salt and pepper
1 tablespoon extra virgin olive oil
8 tablespoons of finely grated Parmesan cheese


1. Using damp hands, shape the risotto into 8 small patties.  Place the breadcrumbs on a plate, and season with a pinch of salt and pepper. Dredge each patty through the crumbs, coating both sides. Set the coated patties on a plate.

2. Heat a large non-stick skillet over medium heat.  Drop in cheese by the tablespoonful and cook until golden brown and melted, about 1-2 minutes. Then flip and cook the other side for 1-2 minutes more. While cheese is still hot, shape around a chopstick into a spiral shape, if desired. They will crisp up like crackers as they cool. Set aside.

3. Heat olive oil in the same skillet over medium heat. Add risotto cakes and cook for 3-4 minutes, carefully flipping when they are golden brown. Cook for 3-4 minutes more on the second side.

4. Serve over a bed of arugula, tossed with olive oil and vinegar, if desired. Top with cheese curls.