Risotto Cakes

Makes 4 Cakes
Use leftover risotto from last night's dinner to make a simple lunch of small fried cakes.


  • 1 1/3 cups Risotto Milanese, patted into 3-inch cakes (1/3 cup each)
  • Wondra flour, for dusting
  • Extra-virgin olive oil
  • Freshly grated Parmesan cheese


  1. Dust risotto cakes with flour.
  2. Heat the pan to medium-high and swirl in about 2 tablespoons olive oil. Brown the cakes on both sides, heating through, about 4-5 minutes. Serve with grated Parmesan on top.
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