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risotto cakes

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made these tonight. I used lovestoeat’s recipe below as well as took some direction from another recipe listed below from Barefoot Contessa to kind of figure out what I wanted to do! I used lovestoeat’s basic risotto. I had to refrigerate the risotto for about 15 – 20 minutes so it would cool in order to make the patties.  Ina (barefoot contessa) only uses panko (skips the flour and egg) which I think I will try next time as I really thought I could taste the egg.

Risotto Cakes from lovestoeat

Leftover Risotto (I used the recipe above which serves two people)
Panko or Bread Crumbs (I used progresso italian style panko)
Egg (1 egg had some leftover)
EVOO for frying in pan

Form risotto in to several patties. In three plates, add flour to one, egg beaten in other, and bread crumbs to the final plate.

After forming the patties, quickly dip them in the flour, then egg (let excess drip off), and then into bread crumbs.

refrigerate them for a couple hours to keep shape for easy frying. (I refrigerated for about 15 minutes)

Once firm, heat oil in pan. Once warm drop patties into oil and fry about 3-5 minutes (or until golden brown) on each side.

Let drain onto a paper towel while finishing the other patties.
I made 8 patties

Chive Risotto Cakes
Source: Barefoot Contessa Back to Basics

Kosher salt
1 cup uncooked Arborio rice
½ cup Greek yogurt
2 extra-large eggs
3 tablespoons minced fresh chives
1 ½ cup cups grated Italian Fontina cheese (5 ounces)
½ teaspoon freshly ground black pepper
¾ cup panko (Japanese dried bread flakes)
Good olive oil

-Bring a large (4 quart) pot of water to a boil and add ½ tablespoon salt and the Arborio rice.
-Cook, stirring occasionally, for 20 minutes. The grains of rice will be quite soft.
-Drain the rice in a sieve and run under cold water until cool. Drain well.
-Meanwhile, whisk together the yogurt, eggs, chives, Fontina, 1 ¼ teaspoons salt, and the pepper in a medium bowl.
-Add the cooled rice and mix well.
-Cover with plastic wrap and refrigerate for 2 hours or overnight, until firm.
-When ready to cook, preheat the oven to 250°.
-Spread the panko in a shallow dish.
-Heat 3 tablespoons olive oil in a large skillet over medium-low heat.
-Form balls of the rice mixture using a standard (2 1/4 –inch) ice cream scoop or a large spoon.
-Pat the balls into patties 3 inches in diameter and ¾ inch thick.
-Place 4-6 patties in the panko, turning once to coat.
-Place the patties in the hot oil and cook, turning once, for about 3 minutes on each side until the risotto cakes are crisp and nicely browned.
-Place on a sheet pan lined with parchment paper and keep warm in the oven for up to 30 minutes.
-Continue cooking in batches, adding oil as necessary, until all the cakes are fried.
-Serve hot.

Serves 6


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