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Close-up of Truffle Mushroom Parmesan Risotto Cakes on a white plate, one broken open to show the inside.

Truffle Mushroom Parmesan Risotto Cakes

These risotto cakes are a flavorful way to use leftover risotto. They are crispy on the outside and creamy on the inside, with the rich flavors of truffle, mushroom, and Parmesan cheese.
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Prep Time 15 minutes
Cook Time 20 minutes
Chilling time 30 minutes
Total Time 1 hour 5 minutes
Servings: 4 cakes
Course: Appetizer, Side Dish
Cuisine: Italian-inspired
Ingredients Equipment Method Notes

Ingredients
  

For the Risotto Cakes
  • 3 cups cooked risotto preferably chilled
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup finely chopped mushrooms sautéed
  • 1 tablespoon truffle oil
  • 1 large egg lightly beaten
  • 1/4 cup all-purpose flour plus more for dredging
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
For Frying
  • 2-3 tablespoons olive oil

Equipment

  • Large skillet
  • Baking sheet
  • Parchment paper

Method
 

  1. In a bowl, combine the cooked risotto, Parmesan cheese, sautéed mushrooms, truffle oil, beaten egg, 1/4 cup flour, salt, and pepper. Mix gently until well combined.
  2. Shape the risotto mixture into 4 equal-sized cakes, about 1 inch thick.
  3. Place the cakes on a plate lined with parchment paper. Cover and refrigerate for at least 30 minutes to firm up.
  4. Lightly dredge each chilled risotto cake in additional flour, shaking off any excess.
  5. Heat the olive oil in a large skillet over medium-high heat.
  6. Carefully place the risotto cakes in the hot skillet. Cook for 4-5 minutes per side, until golden brown and heated through.
  7. Remove the cakes from the skillet and place them on a paper towel-lined plate to drain any excess oil.
  8. Serve immediately.

Notes

You can serve these risotto cakes as an appetizer or a side dish. They pair well with a simple green salad.

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