Crispy Risotto with Oven-Dried Mediterranean Salad

Preparation info

  • Difficulty


  • Serves


Appears in

Cooking One on One

Cooking One on One

By John Ash

Published 2004

  • About

This is a great way of using up leftover risotto, and I usually make extra just so that I can do this dish. If you don’t have 3 whole cups of risotto left over, just make the cake in a smaller pan and don’t expect to share it with so many people.


  • 3 cups leftover risotto (see Note)
  • 1 tablespoon chopped fresh basil leaves
  • 1 tablespoon chopped fresh parsley leaves
  • ½ cup freshly grated Parmesan or Asiago cheese
  • Sea salt and freshly ground pepper
  • 4 tablespoons olive oil
  • Oven-Dried Mediterranean Salad


Mix the Cooked risotto with the herbs and cheese and season well with salt and pepper. Heat a heavy sauté pan over high heat and add 4 tablespoons of olive oil and then the rice mixture, packing it down well to form a cake about ¾ inch thick. (Note: You can also make smaller individual cakes.) Reduce the heat to medium and cook for about 5 minutes, until crisp and golden around the edges. Turn the cake over and cook for another 5 minutes, or until crisp and brown.

Turn the cake out onto a cutting board and cut into wedges. Place the wedges on warm plates and top with the Mediterranean Salad.

Garnish with shavings of Parmesan or a dollop of crème fraîche and baby greens, if desired.


If you like with shaved Parmesan or crème fraîche and baby arugula or mustard greens