Crispy Risotto Cakes with Taleggio Cheese
Prep time: 
Cook time: 
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Serves: 4
  • 3½ cups leftover risotto of any kind, chilled
  • 1½ cups panko (Japanese breadcrumbs), divided
  • 2 -3 oz Taleggio cheese (you could substitute Fontina, Mozzarella, or other cheese of your choice)
  • 3 scallions, finely chopped
  • 1 large egg yolk
  • 2 large eggs
  • Canola oil (for frying)
  1. Cube Taleggio (or whatever cheese you’re using) into roughly 1½ teaspoon size chunks, set aside
  2. In a large bowl with the leftover risotto, mix ½ cup panko, scallions, and 1 egg yolk into risotto. Using a ⅓ cup measure, scoop out mixture and form a patty. Using your thumb, create an indentation and place a cube of cheese inside. Cover cheese with another tablespoonful of risotto mixture. Repeat with the rest of the mixture. Arrange on rimmed baking sheet. (Can be made 2 days ahead. Cover and refrigerate for at least an hour.)
  3. Preheat oven to 250°F.
  4. Set another rimmed baking sheet in oven. Beat 2 eggs with 2 teaspoons of water in shallow bowl to blend. Place 1 cup panko in another shallow bowl. Dip risotto cakes into beaten egg, then into panko to coat. Pour enough canola oil into large skillet to coat bottom; heat oil over medium-high heat. Working in batches, sauté risotto cakes until crisp and brown, about 3-4 minutes per side. Transfer to baking sheet in oven. Cakes will stay warm and crisp in the oven for about 30 minutes.
Recipe by Nerds with Knives at