Risotto Fritters - Chef Sabrina Mancin

Risotto Fritters

Crispy on the outside, creamy and chunky on the inside, super fun to eat, mega versatile and customizable, easy to do and perfect for any event! What more can I say about these delicious risotto fritters made with leftover risotto and in this case, provolone cheese and salame?


• 300g leftover risotto (or soft, or sticky rice)
• 1 large eggs
• 50g provolone or mozzarella cheese, shredded
•20g salame or prosciutto cut into small pieces
• 2 cups = 250g yellow onion, chopped small
• ½ cup evoo*
• 50g all purpose flour
• Canola or vegetable oil for frying. You can also add some evoo to the oil of our choice for extra flavor.


Serve with an aioli or a spicy marinara sauce. Enjoy!

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