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Make these delicious crispy risotto cakes whenever you have any leftover risotto! They taste even better if the risotto is flavoured with mushrooms or vegetables.
2 people made this
- 200g leftover risotto
- salt and freshly ground black pepper
- 1 tablespoon wholemeal flour
- 1 egg, beaten
- 80g breadcrumbs, or as needed
- 2 tablespoons olive oil or coconut oil, for frying
MethodPrep:5min ›Cook:15min ›Ready in:20min
- Season the risotto from the previous day with salt and pepper; stir in flour.
- Form risotto mixture into balls and press down to flatten.
- Dip each risotto cake into beaten egg, then roll in breadcrumbs to coat all sides.
- Heat oil in a large pan over medium heat; add risotto cakes and fry on both sides until golden brown and crisp.
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Cooking with Leftovers: Risotto Cakes
One of my favorite things about making a batch of risotto is anticipating the crispy risotto cakes I’ll make with the leftovers. They are, if possible, even better than the risotto itself. Especially if one happens to sneak a slice of cheese in the middle.
As it cools, risotto gradually loses its creamy sauce-like consistency and firms up. We can take scoops of this leftover risotto and actually shape it into patties that hold their shape when pan-fried. The outside of the risotto cakes turn crispy and golden while the insides warm and soften.
As an extra treat, slip a piece of cheese into the middle of the cake as you shape it, as with arancine. That bit of melted cheese with the chewy rice and the crunchy pan-fried bits makes an unbeatable combination. You can also dip the risotto cakes in egg and panko to make an extra-crispy crust.
Serve these risotto cakes over a plate of dressed salad greens for an easy weeknight meal. I also like cold risotto cakes, making them a good choice for lunches at my desk and long airplane rides.
- Put the breadcrumbs or panko in a wide, shallow bowl or plate. Scoop up about 1/3 cup of risotto at a time and shape into four patties, each about 3/4 inch thick and 3 inches wide. Coat the cakes in the breadcrumbs, pressing to help the crumbs adhere — it’s all right if the cake isn’t completely covered in crumbs.
- Heat the oil in a 10-inch straight-sided sauté pan over medium heat. Fry the cakes until golden brown on both sides, about 3 minutes per side (if necessary, adjust the heat to keep the oil at the right temperature). Transfer with a slotted spatula to paper towels to drain for a few minutes before serving.
Serve with lightly dressed salad greens or steamed green beans.
The recipe is easily doubled if you have more leftovers, just fry the cakes in batches of four, and keep the finished cakes warm in a 200°F oven while frying the second batch.
I made the risotto cakes from the above risotto the next day!
The crispiness on the outside and the gooeyness on the inside makes this the perfect comfort food bite.
These risotto cakes are so easy, and quite versatile. You can eat them for lunch as a stand alone. You can enjoy them as a side or appetizer for dinner. You can make them small and serve them at a party.
This is made with my basic risotto recipe, but it would be stellar with this caramelized vidalia onion and corn risotto.
My favorite way to eat Italian Risotto Cakes is to top one with an egg and have it for breakfast.
I oven bake my fried eggs and you can find that recipe here.
I added in a little bit of grated mozzarella to the mix and very lightly applied some tapioca flour. I think you could honestly skip the flour because you&rsquore going to make this with cold risotto.
I thought back and forth if I would want a sauce for these and I decided no, but I&rsquom not opposed. I would love to know what you think?
In a saucepan, bring the broth and water to a simmer.
Meanwhile, in a medium saucepan or large skillet, heat 2 tablespoons oil and the butter over medium heat. Add the onion saute for 3 to 5 minutes or until translucent, stirring occasionally. Add rice cook and stir for 1 minute, coating all the grains. Add the wine cook and stir until it is almost evaporated. Add the simmering broth, 1/2 cup at a time stir often and let almost all the liquid absorb before adding the next 1/2 cup. Continue adding broth in this way for 18 to 20 minutes or until the rice is creamy yet firm. (If you run out of broth before the rice is done, you can add simmering water.) Stir in the peas and Parmesan cheese season to taste with salt and pepper. Let risotto cool.*
Form 1/4-cup portions of the risotto into cakes. Dredge the cakes in the bread crumbs. In a large nonstick skillet, heat a thin film of additional oil over medium heat until shimmering. Saute the cakes, in batches, in the hot oil about 1 minute per side or until brown. Add more oil to skillet between batches as necessary. Serve hot.
Stuffed risotto cakes
Melt the butter in a large heavy saucepan and add the chopped onion and garlic. Cook gently for about 5 minutes until soft but not coloured. Pour in the wine and boil hard to reduce until the liquid has nearly evaporated.
Stir in the rice to coat. Add a ladleful of stock and simmer, stirring, until it has been mostly absorbed. Continue cooking and adding the stock, a ladleful at a time, until all the stock has been absorbed, about 20 minutes.
The rice should be tender and creamy but still have some bite to it. Taste and season with salt and pepper and stir in the parmesan. Remove from the heat and cool completely.
Lightly whisk the egg and mix into the cold risotto. Take a couple of tablespoons of risotto and, with wet hands, spread it in the palm of one hand. Lay a basil leaf and cube of mozzarella on top of the risotto. Take another couple of tablespoons of risotto and place it over the mozzarella and basil to enclose them completely. Shape into a round cake, about 2.5cm/1in thick. Form the remaining risotto into an additional 3 cakes.
In a food processor, chop the dried bread into fine crumbs or use store-bought crumbs. Pour the bread crumbs into a shallow bowl and roll the risotto cakes in the bread crumbs until they are evenly covered. Heat the oil in a large heavy saucepan to about 180C/350F, or until a bread crumb dropped into the oil sizzles immediately. Fry the risotto cakes a few at a time about 2 minutes per side, until golden. Drain on kitchen paper, sprinkle with salt.
Lidia’s Celebrate Like an Italian
In a medium saucepan, heat the stock to a simmer keep it hot. Add the olive oil to a large straight-sided skillet over medium heat. When the oil is hot, add the shallots and leeks. Cook and stir, adjusting the heat so they don’t color, until the leeks have wilted, about 5 minutes. Add the rice, and stir to coat it in the oil. Toast the rice in the oil, stirring, until the edges of the kernels become translucent, about 2 minutes.
Add the wine, bring to a simmer, and cook until the wine is absorbed, about 3 minutes. Season with the salt, and add enough hot stock just to cover the rice, about 1½ cups. Simmer gently, stirring, until almost all of the liquid is absorbed.
After the first addition of stock is absorbed, add the mushrooms and stir to incorporate. Continue adding ladlefuls of stock periodically until the rice is creamy but al dente, about 18 minutes from the time you added the wine. (You may not use all of the stock.) Stir in the parsley. Remove the skillet from the heat, and whisk in the grated cheese. Drop in the butter, and mix well until the rice is creamy and smooth. Season with salt if necessary. Serve immediately.
Risotto cakes recipe - Recipes
Welcome! I no longer update this blog, but I do write a free weekly meal-planning newsletter for families (especially families with kids as picky as mine). It's called The Family Plan. Please subscribe!
Here’s the scene, this past weekend: We’re at my in-laws’ for the postponed Christmas brunch. In bed, around midnight, the night before the gathering. Stephen’s eating a buttload of Little Gram’s chocolate chip cookies (made by his mom since, sadly, Little Gram passed away two years ago—her recipes ensure a measure of immortality). I’m sleeping. This, by the way, is not at all uncommon. My husband often enjoys a late night snack in bed while I snooze beside him. Sexy, right? Anyhoosie… I wake to the high-pitched sound of Stephen, panicking. A piece of his tooth has broken off, a shard from a molar with a big ol’ filling. A tooth he’s been told will require root canal at some point. Hence the panic.
Luckily there’s no pain, but the anticipation of pain makes Stephen unwilling to eat. That’s right, he skips the candied bacon. And the panettone French toast, too. Poor man. His family’s Christmas feast comes but once a year, and all he eats is a smoothie and about thirty of Little Gram’s meatballs (phew, his brother brought a batch).
Everything’s fixed now, thank goodness, but early in the week he was on an all-soft diet, so one night I made risotto. Which meant leftovers. Which meant risotto cakes! But since we’re coming off the holiday dietary madness, the idea of frying them wasn’t exactly appealing. So I applied a method I’ve seen done for latkes: I fried them for just a minute, in a scant two tablespoons of oil, then finished them in the oven. Came out perfectly crispy, I tell ya. Crispy. Using panko crumbs—and whole wheat, no less—definitely helped. Served with a little marinara for dunking, they’re just the thing for a cold winter’s night.
*Yeah, yeah, I know. Some people object to the use of the word “crispy.” I am not among them, and in fact I wholeheartedly disagree with the notion that “crisp” is an equivalent. So there.
Crispy Baked Risotto Cakes
Makes about a dozen
1-1½ cups whole wheat panko crumbs
2-3 cups leftover risotto, any kind [mine was zucchini-spinach]
2 tablespoons olive oil
Preheat oven to 350. Place a cooling rack inside a baking sheet and set aside.
Combine panko and salt in a bowl. With your hands, form risotto into balls using a generous two tablespoons at a time, then flatten slightly. Roll each flattened ball in the panko, pressing gently, then transfer to a plate. When all are breaded, heat oil in a large skillet over medium-high heat.
When oil is nearly smoking, add the cakes. Don’t crowd the pan—do this in batches if necessary, which may require a little more oil for the second round. Cook for 2-3 minutes, until lightly browned, then flip and do the same on the other side. Remove to the prepared cooling rack. After you’ve got them all browned, put the tray into the oven and bake for 15-20 minutes, until golden brown all over. Serve with marinara sauce.
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- 30g butter
- 250g risotto rice
- 600ml hot vegetable stock
- 6 spring onions, trimmed and finely chopped
- 4tbsp freshly grated Parmesan
- 3tbsp finely chopped parsley
- 1 egg, beaten
- 125g ready grated mozzarella cheese, (or a whole mozzarella, cut into 12 cubes)
- About 60g breadcrumbs (a day old if possible)
- Oil and butter, for shallow frying
- Salad leaves and cherry tomatoes, to serve
Saffron Risotto Cakes
Anyone who knows me, knows that I absolutely positively HATE to waste food. It pains me if something goes bad before I can use it or transform it into something new and exciting. Hearing the word leftovers doesn’t make me cringe. Quite the opposite in fact. I love the challenge of transforming leftover food into something different and delicious. I feel like most times, that’s is where I’m at my most creative in the kitchen.
I get that trait from my Momma. One of the most resourceful people I’ve ever known. She could open a refrigerator and pantry, and what would look like we’re going to have to order a pizza to most people, she would put together an incredibly delicious filling meal in no time at all. My Momma was my kitchen unicorn.
Transforming leftover risotto into Risotto Cakes is something she did often. That crunchy exterior and creamy interior is incredibly addictive. So amazing, you’ll forget these were leftovers to begin with.
What Can I Serve with Risotto Cakes?
Serve Saffron Risotto Cakes over arugula with an additional sprinkling of Parmesan and chopped chives. You can also serve risotto cakes as an appetizer with your favorite dipping sauce.
What If I Don’t Have Leftover Risotto But I Still Want To Make Risotto Cakes?
Make SAFFRON RISOTTO and allow it to cool completely and then chill. At that point, follow the directions below to make Risotto Cakes.
Can I use a different Cheese Instead of Parmigiano Reggiano?
Yes, Fontina cheese would be a great alternative. You could also do a combination of both of those cheeses.
These Saffron Risotto Cakes are so good, I’ve been known to make extra risotto just so I could make Risotto Cakes.