Risotto Fritters

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“Noncooks think it’s silly to invest two hours’ work in two minutes’ enjoyment; but if cooking is evanescent, so is the ballet.” ~Julia Child

I made risotto for the first time a few nights ago. Before this I could never really understand what all the fuss over making risotto was about. I’d had it in restaurants and balked at the price on the menu… I mean, what the heck? It’s just rice, right? Wrong. It’s a dish that has to be babysat the entire time it’s being cooked or it will turn into a sticky, inedible glob. It’s not a difficult dish to make, just tedious and putzy.

So as I stood there, stirring, and stirring, and stirring… I was thinking, “This is the last time I’m making THIS!” It did turn out really good though. A smooth, sort of cheesy rice is how I’d describe it to someone who’s never tried it before. Although it was delicious, I still didn’t think it was worth the trouble, so I just chalked it up to a good experience to have had once as a cook, and moved on to the next dish.

Jeff absolutely loved it and happily ate the leftovers a couple days in a row. I didn’t know when I cooked it how much it was going to make, and decided to just make the whole bag. Well, it makes a LOT. So even after a couple days of enthusiastic risotto eating, we still had  a bunch left.

I decided to try making these little risotto fritters out of the rest. When they were done Jeff sampled one and gave me that look that let me know I’d be making risotto again, because without risotto there wouldn’t be risotto fritters. If I come up with a short cut I’ll let you know. Until then you’re going to have to start with leftover risotto, made from scratch. Mine was made with white wine, garlic, and some Italian spices. These little appetizers are to die for. SO yummy! 🙂

Risotto Fritters

3 cups cold risotto

1/4 cup grated gruyere cheese

2 eggs

1/2 cup small cubes sharp cheddar cheese

1 and 1/2 cups dry bread crumbs

olive oil for frying

Mix the risotto and gruyere together in a mixing bowl. Beat one of the eggs and combine with risotto, stopping when damp but still firm enough to be shaped (like the consistency of a meatball.) Take a heaping tablespoon and roll it into a ball. Poke a hole in the center and push a cube of cheese into it. Close hole to seal in the cheese. Repeat until you have used all the risotto and cheese

Beat the other egg in a shallow bowl. Put the bread crumbs on a plate. Roll risotto fritters in the egg and then the bread crumbs. Chill for 30 minutes.

Pour an inch of olive oil in a heavy skillet. Heat until almost smoking. Fry the fritters in small batches. gently moving and turning them in the oil until they’re an even, golden brown. Each batch takes about 2 minutes. Transfer to a paper towel lined plate. Eat while they’re still hot, or at room temperature.

Makes 35-40 fritters


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  4 comments for “Risotto Fritters

  1. Sandy
    May 6, 2010 at 9:38 am

    Hey you know me if it takes to long to make I’m out. I have a problem just mixing the pudding on the stove to make a pie so thanks to a good thing…instant pudding. Oh! I love that instant rice in a bag….I know patience is golden…I heard that once, twice, maybe more?

    Watch the Rochester Post Bulletin, May 8, about teacups with a few collectors and one being you my friend….Melissa….

    Also, my monthly newsletter read about your two books…Welcome Home and Chin Deep in Bubbles….

  2. May 6, 2010 at 9:49 am

    I love that instant rice too! Especially the brown rice, which usually takes 50 minutes on the stove.

    Can’t wait to see the article on the teacups. I’m so flattered to be included in an article among other more serious collectors 😉

    And thank you so much for being an ambassador of my little books. That is so nice of you!

  3. Concetta C
    January 18, 2014 at 9:52 am


    Thanks for your site. I enjoy the recipies and your narratives. I rarely post or comment but had to on this. Being of Italian decent and enjoying time in the kitchen and good food this was too good not to share. Want to keep that hubby happy :).

    Risotto in the crockpot is easy! I got the recipie from ITALIAN SLOW COOKING by Ellen Brown.
    3T butter
    1 medium onion chopped
    1 cup Aborio rice
    1/2c dry white wine
    2 1/2c chicken stock
    1/2c grated Parmesan
    Salt $ pepper to taste

    In sauce pan heat butter and cook onion until translucent about 3 minutes on med high heat
    Add rice and stir to coat
    Turn heat to high and add wine cooking about 2 minutes until wine almost all absorbed
    Scrape into slow cooker add stock and cook on high for 2 hours or until soft and all liquid absorbed.
    Stir in cheese and season with salt and pepper

    May double or do variations

    • Melissa
      January 20, 2014 at 2:13 pm

      Thank you! LOVE this idea and I will definitely be trying it! 🙂 XO

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