Crispy mozzarella risotto cakes



10 min


25 min


6 Servings

Crispy mozzarella risotto cakes

Roberto Caruso


  • 1 1/2 cups leftover cold risotto
  • 6 1/2-in. cubes mozzarella , or 1/4 cup goat cheese
  • 1/3 cup panko bread crumbs
  • 1/3 cup vegetable oil


  • Scoop about 1/4 cup risotto into palm of hand. Flatten slightly and press 1 cube of cheese (or 1 tsp goat cheese) into centre. Shape risotto into a ball around cheese. Roll ball in panko, then place on a baking sheet. Repeat with remaining rice, cheese and panko.
  • Heat a large frying pan over medium high. Pour enough oil to come to 1/2 in. up the side, about 1/3 cup. When oil is hot, carefully place risotto balls into the pan and flatten slightly. (Do not crowd pan. Cook in 2 batches if necessary.) Fry until golden, 3 to 4 min per side. Remove to a paper-towel-lined plate.

Nutrition (per serving)

  • Calories
  • 245,
  • Protein
  • 6 g,
  • Carbohydrates
  • 16 g,
  • Fat
  • 18 g,
  • Sodium
  • 266 mg.

Prep Tip:

Cold risotto is easier to shape into balls. Wet hands before rolling to keep them from sticking. To check the temperature of the oil without a thermometer, try this trick: Put a bamboo skewer or wooden chopstick into the oil, making sure it touches the bottom of the pot. If the oil fizzes up gently around the chopstick, it’s ready to go.