Crispy Fried Risotto Cakes with Pancetta Cream Sauce

These crispy risotto cakes with a creamy pancetta and shallot sauce are the perfect way to use up that leftover risotto! Easy to make, these risotto cakes come together in under 30 minutes and are sooo delicious you'll make risotto just to have leftovers!

Risotto is one of those ultra delicious and comforting dishes, that while not hard does take a little bit of time to cook correctly. However, it is TOTALLY WORTH IT.

These risotto recipes are some of my favs, and would also work great in this recipe!

• Pumpkin risotto
• Jambalaya risotto
• Shrimp risotto
• Truffle risotto

These risotto cakes are made with leftover risotto, but I know leftover risotto is not always in your fridge (we can dream right?). So we'll make a batch of risotto and store it in the fridge overnight to get the consistency we're looking for.

And that creamy pancetta and shallot sauce....guys if you weren't already in heaven with just the risotto cakes, this will just take you over the edge into that blissful feeling of "nothing else matters but this food." I love that feeling.

And don't forget to check out the risotto cake web story!

The Ingredients

The full list of ingredients and amounts is included in the recipe card at the bottom of the post.

Arborio rice is typically what is used to make risotto.

What is Arborio Rice?

Arborio rice is a short grained rice that is starchier than other types of rice. Because it has so much starch, the consistency comes out chewy and creamy when cooked in dishes like risotto.

Panko bread crumbs are a coarser bread crumb than other bread crumbs you might find. I prefer them because they add a nice crispy texture to the outside of the risotto cakes.

In addition to the rice and bread crumbs, we use pancetta to make the sauce, but you can also substitute bacon if you can't find pancetta.

Ingredients for pancetta cream sauce:

Step By Step Instructions

If you don't have leftover risotto, scroll down to see the instructions for making risotto first. Remember, you will want day old risotto to make these risotto cakes.

Form the leftover risotto into 3 inch balls and flatten slightly to make round disks.

Place the breadcrumbs, eggs and flour in separate bowls. Dredge the risotto cake in the flour:

Then dip it in the egg:

And roll it in the panko breadcrumbs.

Place the crusted risotto balls on a baking sheet when finished and flatten lightly with a spatula to form cakes.

Heat 2 tablespoons of butter in a nonstick skillet over medium heat. Add the risotto cakes to the skillet and fry for 3-5 minutes per side, or until golden brown.

Remove and serve drizzled with the creamy pancetta and shallot sauce.

How to Make Basic Risotto

**for all steps below, you want to stir the rice often.

Heat the olive oil in a Dutch oven over medium heat. Add the rice and cook, stirring constantly, for about 2-3 minutes. Kernels should start to get opaque around the edges.

Add the white wine and cook, stirring, until all the liquid has absorbed. Then add the chicken broth, ½ cup at a time, cooking until the liquid has absorbed before adding the next half cup.

Continue until all broth has been added and most has been absorbed (about 15-20 minutes). Risotto will have a little excess liquid when done.

Store in the fridge overnight to let the risotto firm up so we can make the cakes.

How to Make Pancetta & Shallot Cream Sauce

Heat a skillet over medium heat and add the pancetta. Cook until fat starts to render and pancetta browns, about 5-7 minutes.

Add the shallots and cook until they start to caramelize, about 3-5 minutes. Be careful not to burn them.

Add the chicken broth and bring to a simmer.

Cook for about 3-5 minutes then add the cream. Bring back to a simmer and cook 2-3 minutes, or until sauce has thickened slightly.

Expert Tips

Stir the risotto continuously while making it. If you leave it for a few seconds here and there, it will be fine, just don't dump the broth in and leave it.

The risotto should be made in advance and stored in the fridge until ready to use. If you try to use fresh made risotto, the cakes will not bind together well.

If the skillet starts to smoke at all while cooking your risotto cakes, add another tablespoon of butter and turn the heat down.

What to Serve With Risotto Cakes

I love to serve these risotto cakes with any kind of vegetables and and perhaps some fresh baked bread with a nice slab of butter.

Some of my favorite sides to serve with this recipe are:

• Southern Green Beans
• Instant Pot Broccoli
• Honey Balsamic Brussels Sprouts
• Creamed Pearl Onions
• Simple Roasted Leeks

They're also great served together with these sous vide scallops for a whole meal of decadence!

They are also great as an appetizer for parties - try serving them with these other appetizers:

• Caramelized Onion Flatbread Pizza
• Dried Beef Dip
• Pok Pok Wings
• Chicken Liver Mousse
• Cured Salmon
• Vegetarian Empanadas

How to Make Risotto Cakes in Advance

Cooked risotto cakes can be stored in a covered container in the fridge for up to 3 days. To reheat, place in a 350 degree oven for 5-10 minutes, until warmed through.

You can also reheat in a microwave, but the risotto cakes will not be as crisp.

How to Freeze Risotto Cakes

The risotto cakes can be frozen before or after cooking. To freeze before, coat them in the breadcrumbs per the recipe instructions, then place them on a baking sheet directly in the freezer for 3 hours, or until frozen through.

Store in a freezer bag for up to one month. Thaw in the fridge overnight then cook in the skillet in accordance with the recipe instructions.

To freeze after cooking, place cooked risotto cakes on a baking sheet directly in the freezer for 3 hours, or until frozen through. Store in a freezer bag for up to one month.

To thaw, place in the fridge overnight. To reheat, place in a 350 degree oven for 5-10 minutes, until warmed through. You can also reheat in a microwave, but the risotto cakes will not be as crisp.

Did you make these risotto cakes? Rate the recipe and leave a comment to let me know how it turned out!