Crispy Parmesan Risotto Cakes Recipe (Fried Risotto)
These Parmesan Risotto Cakes are the perfect addition to dinner party this holiday season. Crispy risotto cakes fried until golden brown might be one of my favorite ways to enjoy risotto! This recipe includes steps to make a simple risotto, but you can also skip ahead and use leftover risotto for an excellent “next day” recipe! Any basic risotto recipe will do for these delicious crispy risotto cakes with a creamy texture on the inside! This is a great side dish or appetizer and is a great way to use leftovers.
It’s no secret that I love risotto! Seafood lovers will gravitate towards my my shrimp scampi risotto which has succulent shrimp and a lemon oil drizzle, crab risotto with saffron and poblano, or classic lobster risotto with mascarpone ( both are perfect for date night!) For something simpler, try my risotto with sage or my cacio e pepe risotto if you want something cheesy! For a veggie-packed risotto, you should try my leek risotto, kale risotto, zucchini risotto, or my favorite: tomato and mascarpone risotto! Speaking of leftober risotto, I also have some arancini recipes on my website – check out my truffle arancini for a vegetarian-friendly option, or my crab arancini for seafood lovers.. For a classic option, you’ll love my Sicilian arancini. You can serve them all with salad greens for lunch, or as an appetizer!
Recipe Highlights: Risotto Cakes
- Inspiration: Classic Northern Italian technique meets weeknight practicality — take restaurant-style Parmesan risotto, chill it, and turn it into crisp-edged, creamy-centered cakes.
- Best for: Dinner parties (pass as a starter), holiday sides, or a “make-ahead and fry to order” date night.
- Why it’s special: Two textures in one bite — shattering crust outside, silky risotto inside — with a frico-style Parmesan coat that actually seasons, not just crunches.
- Chef’s little secret: Cooling the risotto flat on a sheet pan drives off steam so the cakes set firm and fry without falling apart.
Ingredients Notes
- Arborio rice: Short-grain with high starch that gives you that creamy center; avoid rinsing — you want every bit of starch.
- Parmesan cheese: Finely grated (microplane or rasp) melts into the risotto; for coating, a slightly coarser grate clings better to breadcrumbs.
- Breadcrumb coating: Use plain, dry bread crumbs; they brown evenly and let the Parmesan shine. If using homemade, dry them low and slow in the oven for better adhesion.
- White wine: Dry and crisp (think Pinot Grigio or Verdicchio). Reduces quickly and keeps the risotto bright, not heavy.
- Olive oil + butter: Butter for flavor in the risotto, olive oil for a higher smoke point when pan-frying. Use a generous film in the skillet so the crust fries, not steams.
Suggested Ingredient Substitutions and Additions
- Lemon–herb: Fold in lemon zest and chopped chives before chilling; finish fried cakes with a squeeze of lemon.
- Truffle & mushroom: Stir in finely sautéed mushrooms and a few drops of truffle oil after cooking (off heat) for an earthy vibe.
- Taleggio core: Press a tiny cube of Taleggio or fontina into each cake before coating for a molten center.
- Prosciutto & pea: Fold in chopped prosciutto and blanched peas; serve with a quick mascarpone dollop loosened with warm stock.
How to Make Risotto Cakes with Parmesan
- Warm the Stock: In a medium saucepan, bring 4 cups chicken or vegetable stock to a gentle simmer. Keep warm over low heat.
2. Start the Risotto: In a large skillet, heat 2 tablespoons butter and 1 tablespoon olive oil over medium heat. Add 1 diced shallot and sauté until softened, about 3 minutes. Stir in 1 cup Arborio rice and cook for 1–2 minutes until lightly toasted.
3. Cook the Risotto: Pour in ½ cup white wine and stir until absorbed. Begin adding warm stock, one ladleful at a time, stirring frequently until each addition is absorbed before adding more. Continue until rice is tender and creamy, about 18–20 minutes.
4. Finish with Parmesan: Stir in 1 cup finely grated Parmesan, ½ teaspoon salt, and ¼ teaspoon black pepper. Spread risotto onto a parchment-lined baking sheet or shallow dish and let cool completely.
5. Cool the Risotto: Spread risotto onto a parchment-lined baking sheet or shallow dish and let cool completely.
6. Form the Cakes: Once cooled, scoop about ½ cup portions of the cold risotto and shape into 3–4 inch cakes. I love using an ice cream scoop or measuring cup for this!
7. Coat the Cakes: In a shallow bowl, mix 1 cup breadcrumbs with ½ cup finely grated Parmesan. Dip each risotto cake (risotto patties) in the beaten egg, then press into the breadcrumb-Parmesan mixture to coat both sides.
8. Pan-Fry the Cakes: Heat olive oil in a skillet over medium heat. Cook cakes for 3–4 minutes per side until golden and crisp. Transfer to a parchment-lined baking sheet and keep warm in a 300°Fahrenheit (150°Celsius) oven until ready to serve.
Expert Tips From My Kitchen
- Chill flat: Spread risotto in a thin layer to cool — ½ inch or less — for fast set and easy shaping.
- Pack, then press: Scoop, pack firmly in your hands, then press cakes on a parchment-lined sheet to even the thickness (aim for ¾ inch).
- Double-coat: After the first coat, roll edges once more in crumbs so the sides crisp as nicely as the top and bottom.
- Test fry: Cook one mini cake first; if it slumps, add a spoonful of extra crumbs or Parmesan to the mix.
- Heat: Medium heat is your friend — if oil smokes, you’ll brown before the center warms. Adjust as you go.
Serving Suggestions
- Wine pairing: Pour a bright Italian white — Verdicchio, Soave, or Franciacorta if you’re celebrating.
- Sauce it: Spoon with basil pesto and a little lemon; or a simple chive crème fraîche; or warm marinara sauce for a classic riff.
- Make it a course: Top with dressed arugula and shaved Parmesan; or nestle alongside roasted shrimp; or top the risotto cakes with a poached egg for brunch.
- Finishes: Shower risotto cakes with more Parmesan and a pinch of flaky sea salt right out of the pan.
Reheating and Storage Instructions
- Chill the base: Cooled, unshaped risotto keeps in an airtight container up to 3 days.
- Coat ahead: Form and bread the cakes, then refrigerate on a parchment-lined sheet (loosely covered) up to 24 hours.
- Freeze: Freeze breaded cakes flat until solid, then transfer to a freezer bag for up to 1 month. Fry from frozen over slightly lower heat, a few extra minutes per side.
- Reheat: Crisp leftovers in a 375 degrees Fahrenheit (190 degrees Celsius) oven on a rack for 8–10 minutes.
Did you try this recipe? I’d love to see it! Tag @alliehagerty on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Crispy Parmesan Risotto Cakes (Perfect for Entertaining)
Equipment
- Medium saucepan
- wooden spoon
- Rimmed baking sheet or shallow dish
- parchment paper
- mixing bowls
- Skillet
Ingredients
For the Risotto:
- 4 cups chicken or vegetable stock
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil plus more for frying the risotto cakes (6-8 tablespoons for frying)
- 1 small shallot finely diced
- 1 cup Arborio rice
- ½ cup dry white wine
- 1 cup finely grated Parmesan cheese plus extra for coating
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
For the Coating:
- 1 cup breadcrumbs I like to use seasoned breadcrumbs!
- ½ cup finely grated Parmesan cheese for coating
- 1 large egg lightly beaten
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
Make the Risotto:
- In a medium saucepan, bring 4 cups chicken or vegetable stock to a gentle simmer. Keep warm over low heat.
- In a large skillet, heat 2 tablespoons butter and 1 tablespoon olive oil over medium heat. Add 1 diced shallot and sauté until softened, about 3 minutes. Stir in 1 cup Arborio rice and cook for 1–2 minutes until lightly toasted.
- Pour in ½ cup white wine and stir until absorbed. Begin adding warm stock, one ladleful at a time, stirring frequently until each addition is absorbed before adding more. Continue until rice is tender and creamy, about 18–20 minutes.
- Stir in 1 cup finely grated Parmesan, ½ teaspoon salt, and ¼ teaspoon black pepper.
- Spread risotto onto a parchment-lined baking sheet or shallow dish and let cool completely. I like to do this in the fridge for about 30-40 minutes.
Make the Cakes:
- Once cooled, scoop about ½ cup portions and shape into 3–4 inch cakes.
- In a shallow bowl, mix 1 cup breadcrumbs with ½ cup finely grated Parmesan, salt, and pepper. Dip each risotto cake in the beaten egg, then press into the breadcrumb-Parmesan mixture to coat both sides.
- Heat olive oil in a skillet over medium heat. Cook cakes for 3–4 minutes per side until golden and crisp. Transfer to a parchment-lined baking sheet and keep warm in a 300°Fahrenheit (150°Celsius) oven until ready to serve.
Notes
Expert Tips from My Kitchen:
- Pan-frying oil: Start with 3–4 tablespoons olive oil in a 12-inch skillet (a thin, even film). Fry 3–4 cakes at a time; add 1–2 tablespoons between batches. Plan on 6–8 tablespoons total (about 1/3–1/2 cup). Oil should shimmer, and a breadcrumb should sizzle on contact.
- Chill flat, shape tight: Spread the cooked risotto in a thin layer to cool completely (this firms it up). Pack each portion firmly, then press to about ¾-inch thickness. If a test cake slumps, mix a spoonful of extra Parmesan or dry breadcrumbs into the risotto and try again.
- Coating + heat control: After coating, roll the cake edges in crumbs for all-around crispness. Fry over steady medium heat so the crust browns as the center warms; don’t crowd the pan. Transfer to a rack (not paper towels) to keep the crust crisp, then finish with a pinch of flaky sea salt.