Stanley Tucci Just Showed Us the Best Way To Use Up Leftover Risotto

Once again the actor and iconic Italian home chef, Stanley Tucci, has taken to Instagram to share a fun cooking video. This time he's making a delicious fried snack made from leftovers. But of course, Tucci's leftovers aren't just any old thing. It's leftover risotto that he's turning to risotto cake that he describes as "really, really really good." He tells us that he's planning to serve them with cocktails when his brother-in-law and sister-in-law (aka Emily Blunt and John Krasinski) "come back from their outing today."

Many of the commenters seemed overly distracted by the oil that Tucci was dripping on his stovetop, but all I could see were the golden brown risotto cakes and I knew that I had to give them a try at home.

Related: Stanley Tucci's Grandma's One-Pot Summer Soup 

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Ingredients for Stanley Tucci's Risotto Cakes

The ingredients list is pretty simple, but it does require having some leftover risotto. You'll also need 2 eggs, some breadcrumbs (fresh and panko) and some cheese (Parmesan works well here). For frying, you'll need regular olive oil (not extra virgin) and vegetable oil.

When you watch the video you might think that these are arancini, and they are similar. Arancini are usually shaped into balls instead of patties and are stuffed with cheese and other fillings. These risotto cakes are simply breaded and fried.

How to Make Stanley Tucci's Risotto Cakes

While I don’t know the exact recipe Tucci uses for his risotto, I do have a few favorites in my repertoire, like this mushroom risotto, that I've come to rely on. Using leftover risotto ensures that these tasty bites are ready to eat in less than 20 minutes, which for me is a win.

In his Instagram reel, Tucci mentions that he added both plain and panko breadcrumbs, some grated cheese, and 2 eggs to his leftover risotto. I used all of those ingredients plus I added some chopped chives to the cold risotto. Tucci emphasizes using a mix of regular olive oil and vegetable oil for frying. Although he doesn't give us a reason why, I used the same to make sure I was getting the full Tucci experience.

Related: The Stanley Tucci Fish Recipe That Inspired a Kiss From Robert Downey Jr.

Once you add the ingredients to the risotto, you roll small portions into balls, roll the risotto balls in a mix of fresh and panko breadcrumbs (though all panko works well, too) and gently flatten them into small, flat cakes. Next, you add them to the hot oil and cook until golden, which took about 3 minutes per side for me. I let the risotto cakes rest on paper towels and served them at room temperature.

Related: Stanley Tucci Dishes on His Favorite Recipes and Favorite Roles

My Honest Opinion of Stanley Tucci's Risotto Cakes

If you are already a fan of risotto, there really isn't anything not to like about this leftover upgrade. The risotto cakes are crispy on the outside and extremely creamy on the inside. Frying is a bit of a messy business (as the commenters noted), so this isn't the kind of thing you'd make every day, but it's a great recipe to have in your back pocket when you have extra risotto. They're great with cocktails, as Tucci serves them, but would also make a tasty side dish, a fun brunch dish (larger patties would be a great base for poached or fried eggs) or a nice light lunch served with a green salad.

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