Heirloom Meals: Savoring Yesterday's Traditions Today

Risotto Cakes or Balls

Risotto Cakes


  • 2 cups leftover risotto
  • 2 eggs, beaten
  • 1/2 cups parmesan cheese
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 Tbsp minced parsley
  • 2/3 cup Italian seasoned bread crumbs
  • 1/3 cup corn meal/polenta
  • 2-3 oz. mozzarella diced into 1/4” cubes
  • Vegetable oil - enough to coat your frying pan with about 1/4” of oil; and to add oil, as needed to fry the rice balls


  1. Mix risotto, eggs, parmesan salt, pepper and parsley. Blend the bread crumbs and cornmeal together.
  2. Place the other 1/2 cup in a bowl to roll your rice balls. I like to make small, bite-sized balls.
  3. Using a teaspoon, scoop a heaping teaspoon and insert a mozzarella cube into middle, roll into ball between your hands to make a tidy ball and then roll into bread crumb/cornmeal mixture.
  4. Once done, heat oil over medium-high heat but monitor it as you go.
  5. Add the rice balls, cook until golden brown on all sides, remove onto a paper towel to drain excess oil.
  6. Serve hot, warm or room temperature and ENJOY
  • Prep time: 15 minutes
  • Cook time: 20 minutes
  • Total time: 35 minutes

Yield: Makes 4 generous dinner servings or 6 side servings.

Categories: Carole's Concoctions, Heirloom Recipes

Tags: risotto