Risotto Cake

It's a cake

It’s a cake

Normally we don’t have risotto leftover, but Greg made a huge batch. Normally, we have a microwave to heat any leftover risotto we do have. But that’s on the fritz. What’s a girl trying to stretch her leftovers to do…

Risotto Cake

  • 4-5 cups red wine risotto (or another meatless variety)
  • 8 ounces fresh mozzarella
  • 1 egg
  • 1/2 cup sliced kalamata olives
  • 1/2 cup grated Romano or Parmesan
  • 2 tbsp bread crumbs
  • 2 tbsp herbs, such as thyme, oregano or basil
  • black pepper/salt

In a large bowl, mix risotto, egg, herbs, olives and all but two ounces of the mozzarella. Adjust seasoning if needed. (We added more pepper, but no salt since the risotto was already seasoned.) Place mix in a well-greased springform pan, using a spatula or wooden spoon to pat the mix down and smooth it out. In a small bowl, mix the remaining cheeses and bread crumbs. Sprinkle over the top of the risotto. Crack some extra black pepper on top if desired. Bake at 350 until the cheese is golden and the risotto is warm, about 40 minutes. Serve warm.

About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Dinner, Food, Italian, Recipes, Rice/Risotto and tagged , , , , . Bookmark the permalink.

22 Responses to Risotto Cake

  1. Lauren says:

    We always make croquettes with leftover risotto — kind of similar, but with a lovely melty ball of mozzarella in the center and pan-fried instead of baked. Yum. Love this version, too, and I want to try it with our next batch!

  2. TasteFood says:

    Great way to repurpose risotto!

  3. Carolyn Chan says:

    Great idea Katherine on how to use up leftovers !

  4. Hello Katherine, this is such a unique way of using leftovers, not that I personally have ever had any this far(2 hungry teenage boys…need I say more) but when I do I will be certain to give your recipe a try. Wishing you a super 2013! BAM

  5. ChgoJohn says:

    I’ve never heard of using risottos in this way and the idea is intriguing. I don’t normally have a large amount of risotto left over but maybe I should make extra next time. Thanks, Katherine.

  6. Mine might have to be a mini one, but what a great idea!

  7. Mad Dog says:

    Sounds delicious!

  8. Eva Taylor says:

    Interesting, love the addition of extra cheese.

  9. sallybr says:

    Gosh, that would be awesome also in little muffin tins or something as individual servings Love the idea… I also normally form patties and sautee them, but this version seems a lot better

  10. Kristy says:

    I love the idea of this – looks so delicious. We never seem to have risotto leftovers and I’m afraid if I made (or Mike made I should say) more than our usual servings, I would eat that too. Perhaps this recipe is enough to get me to save some for the next day. πŸ™‚

  11. It’s like a fabulously gooey rice and cheese pie… ;o)… now there’s comfort food if I’ve ever seen one… ;o).

  12. What’s not to love about this? I’d make risotto just to try it! πŸ˜‰

  13. This one’s new to me! interesting.

  14. zestybeandog says:

    What a great idea! We never have any leftover either but if we did… I’d do this!

  15. JP says:

    They looks great!! I’d like to try them on day:P

  16. Tammy says:

    That is beautiful! Off to check out the risotto recipe.

  17. I like to make arancini with leftover risotto. Thanks for this new idea:)

  18. rsmacaalay says:

    Interesting use of risotto, very ingenious!

  19. petit4chocolatier says:

    Katherine, wonderful way to have leftover risotto. Looks elegant and delicious!

  20. peasepudding says:

    I can’t think of anything better to make with leftover risotto, I’m very impressed with the size of that cake!

  21. egg me on says:

    Risotto cake! I’ve never seen anything like this but, but I love it.

  22. Pingback: Creamy Stovetop “Risotto” | Rufus' Food and Spirits Guide

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