Because I’m A Glutton for Punishment: Risotto Cakes

What am I, some sort of torture-seeker? Do I not learn from life’s experiences when things go wrong? I realize the stretch from rice to risotto was a long shot, but risotto to risotto cakes?

My thinking was… well…my thinking was that, they are just darn good. Plain and simple. And they’re fried like a chicken nugget. I mean, come on. What’s not to like?

Well, apparently there’s a lot not to like because my kids were still not fooled despite the amount of convincing I tried:

“Look! It’s just like a chicken nugget, except with rice! You remember rice! It’s your favorite food!”


“Oh man are these good. MMmmmmmmm. Oh, these are really the best. My gosh, you guys would loooove these.”


“Wow- you are missing out. De-lish. Crunchy on the top, warm and creamy on the inside. Amazing, really.”

“I don’t like rice cakes.”

Before performing a full-on When Harry Met Sally routine at the dinner table, I cut myself off from the show I was performing in order to enjoy them myself.

And they are amazing. Even if my kids don’t think so. They really don’t know what they are missing.

Risotto Cakes

Makes four cakes

About 2 cups of any leftover risotto (I used this one)

2 eggs

any interesting cheese- I use feta, about 1/2 cup

panko breadcrumbs

olive oil for pan

Mix leftover risotto with 1 beaten egg and crumbled cheese of choice. Prepare your stations:  One bowl of one beaten egg with a tablespoon of water.  One bowl with about a cup of breadcrumbs, sprinkled with salt and pepper. Put a large pan over medium heat with a two tablespoons olive oil. Use an ice cream scoop or your hand to form balls about a 1/2 cup each. Roll in egg, then in crumbs. Place each ball in the pan and flatten a bit to form a patty. Cook each side for about 4-5 minutes or until it turns golden brown.


14 thoughts on “Because I’m A Glutton for Punishment: Risotto Cakes

    1. If you didn’t live on the other coast, I’d invite you over! Every time I make risotto I forget that I’m not feeding an army. I always have tons of leftovers! Let me know if you try it. It’s a keeper.

  1. Your stubborn kids…. awww. They really don’t know what they’re missing. i’m SO glad you posted this after your risotto recipe — i might even make more risotto than we can eat at once, on purpose, just for these 🙂 i like the addition of cheese to the panko! yum.

  2. Awwww! More for you for now!

    I have to say though that there was a lot of food that I hated as a kid and now adore. Like this Chinese herbal soup made with black chickens. When I was a kid, I thought it smelled awful and the black-skinned chickens just freaked me out. Now, it’s the only thing I want when I’m sick and not feeling well. I used to also hate that Chinese rice porridge, jook. Now, it’s my favorite breakfast.

    There is hope for your kids!

  3. My stepchildren loved making fried wontons with me, they loved filling and folding them. They loved making dipping sauces but they never would taste even one. We were usually making them to take to a party, so I didn’t press. After several years, my stepson picked one up, smelled it and ate it. He looked at me with such anger, “These are good!” he scolded. That broke the floodgates. During the summer, took over the tomato patch, the food processor and kept a little notebook as he searched for the perfect salsa. I love kids and food, they are like little elves of entertainment.

    1. Ha! So funny. I feel like that will be my younger son, Jack. One day he is going to be so mad at all the good food he’s been missing out on!

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