Crispy Risotto Cakes with Creamy Garlic Dipping Sauce

Golden Edges, Tender Centers

There is something quietly triumphant about leftover risotto — the way it transforms, with a little patience and a hot pan, into something entirely new. Risotto cakes are that second act. Where the original dish was soft and yielding, these are structured, golden at the edges, still tender at the heart. The ritual of shaping, coating, and frying is unhurried and honest. And the creamy garlic sauce waiting alongside is not an afterthought — it is the gentle counterpoint that brings everything home.

Ingredients

• 1 package Alessi Risotto Milanese
• 1/2 cups butter
• 2 cups heavy whipping cream
• 2 teaspoons Alessi Garlic Puree
• Alessi Sea Salt and Ground Black Pepper, to taste
• 1 cup grated Parmesan Cheese
• 2 eggs
• 2 cups Alessi Italian Seasoned Bread Crumbs, divided
• Vigo Pure Olive Oil
• Creamy Garlic Dressing (optional)

Instructions

1. Cook risotto according to package directions. Let cool completely, preferably in the refrigerator for at least 1 hour.
2. In a saucepan, melt butter on medium heat.
3. Whisk in heavy cream and garlic then season with salt and pepper.
4. Add grated Parmesan and whisk until smooth.
5. Simmer until thick, about 15 minutes, then remove from heat.
6. Sauce will continue to thicken as it cools.
7. Set aside.
8. Beat eggs in a large bowl, add cooled risotto and 1 cup breadcrumbs; mix well.
9. Place remaining breadcrumbs in a shallow dish.
10. Using 1/3 cup at a time, form risotto mixture into patties and coat with breadcrumbs.
11. Heat enough olive oil to cover bottom of large skillet over medium heat.
12. In batches, fry risotto patties in hot oil until golden brown and crispy.
13. Add more oil as needed.
14. Drain on paper towels and serve risotto cakes with the creamy garlic sauce as a dip.