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What do you do with day-after Risotto?

Originally posted on

Risotto Fritters

In Italy there are only two legitimate uses for yesterday’s risotto:  Risotto al Salto (risotto pancakes) or Suppli di Telefono (Risotto Fritters).  I made some Mushroom Risotto last week, and surprisingly had a little leftover the next day, so I decided to try my hand at making the fritters.  Hit the jump to see how!

First add a beaten egg to the leftover risotto to help it hold together.  I also added some more fresh grated Parmesan to make them extra cheesey.

Leftover risotto - a rare sight indeed
Leftover risotto – a rare sight indeed

I decided to stuff the fritters with a cube of Mozzarella cheese (I would rather have used fresh Mozzarella but I didn’t have any on hand).

mmmm... cheesey
mmmm… cheesey

With about two tablespoons of risotto flattened in the palm of your hand,  press a cheese cube in the middle and roll the risotto into a ball around it.  Make all the balls first before moving on.

Breading Station
Breading Station

To bread the fritters, roll them first in flour until completely coated and tap off any excess flour.  Dip and roll the floured fritters in a beaten egg until coated, and then roll them in bread crumbs and place on a platter until all are finished.

My first fritter!
My first fritter!

Once all are done, you can reroll them each in the bread crumbs to ensure good coverage.

A gang of fritters
A gang of fritters

Heat about 1/8 inch of olive oil over medium-high heat until hot but not smoking.

Now the most important part!
Now the most important part!

Sauté fritters, turning as necessary until all sides are golden brown and set on paper towels to drain.  The rice should be heated through and the cheese inside should be melted.

Fritters!  Yum!
Fritters! Yum!

We ate them as is, but you could serve them on a plate drizzled with balsamic reduction and olive oil, or perhaps with a simple aioli.

Published inIn The Kitchen


  1. […] post over at is an instructional on what to do with leftover Risotto.  Answer: Risotto Fritters. “In Italy there are only two legitimate uses for yesterday’s risotto:  Risotto al Salto […]

  2. Pete

    This is something I’ll have to try, looks delicious and I love risotto. Im sure the fritter are fantastic.

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