Torta di Risotto | Risotto Cakes

My rule when making risotto, is always to make extra! It is even better the next day, made into little cakes and fried. This quick and easy antipasto will dazzle guests, so be sure to serve it with a sparkling Valente Montonico Brut.

Receipt Date: November 18, 2020
Difficulty: Easy
Measurements: Imperial (US)

See ingredients, directions and pairings.


Leftover Risotto

Oil, for frying


Line a baking sheet with parchment paper. Scoop up equal amounts of risotto and form into balls, and place on the prepared baking sheet. Gently smash the balls into round cakes using the back of the spoon. Heat a couple of inches of oil in a frying pan. Once the oil is hot, carefully add the cakes taking care not to overcrowd them. Cook until browned on both sides. Transfer to a paper towel-lined plate to drain excess oil. Serve immediately.

Amy’s Favorite Pairing


$48.00 750 ml

Additional Pairings

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