Risotto Fritters Recipe

Cook aromatics

Heat 1 tablespoon olive oil and 1 tablespoon butter in a medium saucepan over medium heat. Add the finely diced onion and cook until translucent, about 4–5 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Toast rice

Add the Arborio rice to the pan and stir to coat with fat. Cook, stirring, 1–2 minutes until rice edges look translucent.

Deglaze and simmer

Pour in the white wine and cook, stirring, until mostly absorbed. Begin adding the hot stock, one ladle (about 1/2 cup) at a time, stirring frequently and allowing each addition to be mostly absorbed before adding the next. Continue for 18–20 minutes until rice is creamy but still has a bite (al dente).

Finish risotto

Off heat, stir in 1 tablespoon butter, grated Parmesan, lemon zest (if using), salt and black pepper. Taste and adjust seasoning. Spread the finished risotto on a rimmed baking sheet or shallow dish to cool to room temperature (about 30–45 minutes). Cooling helps it firm up for frying.

Char the red bell pepper over a gas flame or under a hot broiler until skin is blackened all over, turning as needed (8–12 minutes). Place charred pepper in a bowl and cover with plastic wrap for 10 minutes to steam. Peel off skins, remove stem and seeds, and chop into small dice. Mix chopped roasted red pepper with the jarred pimento, chopped parsley and 1/4 tsp salt. Stir this into the cooled risotto until evenly distributed.

In a small bowl, combine softened cream cheese, shredded sharp cheddar, 2 tablespoons chopped pimento, mayonnaise, Worcestershire, smoked paprika, hot sauce (if using), salt and pepper. Mix until smooth and spreadable. Refrigerate briefly if too soft, about 10 minutes. This will form the creamy center of each fritter.

Prepare three shallow bowls: one with flour (mixed with cornstarch if using), one with beaten eggs, and one with panko breadcrumbs. Portion the cooled risotto into 12 equal mounds (about 2 tablespoons each). Flatten each mound in your palm into a 2½–3 inch round, place about 1 teaspoon of pimento cheese filling in the center, and fold the risotto around the filling, sealing and shaping into a compact ball or patty. Press gently to compact; if mixture is sticky, lightly dust hands with flour.

Dredge each formed fritter first in flour, shake off excess, then dip in beaten egg, and finally coat evenly with panko breadcrumbs. Place coated fritters on a tray and chill in the fridge for 15 minutes to set the coating.

Heat about 1/2 to 1 cup vegetable oil in a heavy skillet over medium heat to 350°F (175°C) or until shimmering. Add fritters in batches without crowding and shallow-fry 2–3 minutes per side until golden brown and crisp, turning carefully to brown all sides. Internal temperature should be hot and filling melted. Transfer to a paper towel-lined rack and keep warm in a low oven (200°F/95°C) while you finish remaining fritters.

If preferred, you can deep-fry in 350°F oil for 2–3 minutes until golden and cooked through.

Whisk together mayonnaise, finely chopped pickled peppers, pickle brine, lemon juice, minced garlic, smoked paprika, salt and pepper until smooth. Taste and adjust acidity/salt to preference. Chill until ready to serve.

To serve, plate 3 fritters per person (makes 4 servings). Spoon or drizzle pickled pepper aioli alongside or atop each fritter, garnish with microgreens or chopped chives, a few small pieces of charred red pepper and a lemon wedge for squeezing.