- 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.
Crispy Parmesan Risotto Cakes (Perfect for Entertaining)
Creamy Parmesan risotto is cooled, shaped, coated in a Parmesan–breadcrumb crust, and pan-fried until crisp and golden. Make-ahead friendly with easy swaps, sauces, and serving ideas.
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:
Nutrition Facts
Serving: 1cakeCalories: 278kcalCarbohydrates: 31gProtein: 11gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 41mgSodium: 845mgPotassium: 87mgFiber: 1gSugar: 1gVitamin A: 266IUCalcium: 255mgIron: 2mg
Tried this recipe?Let us know how it was!