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| Risotto Cake garnished with fresh chives. |
The idea for these
Risotto Cakes came from Kelsey Nixon, Kelsey’s
Essential on the Cooking Channel. However, rather
than cooking my own risotto, I used what was leftover from a meal that Barry prepared (I asked him to make extra). This recipe, is indeed, a GREAT way
to use leftover risotto and we’ll certainly prepare these cakes again!
I am providing the link to Kelsey’s
original recipe that starts with preparation of the risotto (below), but here’s
my version of her idea . . .
Risotto Cakes
using leftover risotto
Lefover prepare risotto, cooled
and chilled
Frozen peas (I used about ½ to ¾
cup per 2 cups of risotto)
3 to 4 tablespoons chopped
chives (our chives are up and I couldn’t resist)
Grated Parmesan (I used about ½ cup
per 2 cups of risotto)
Kosher salt and coarse black
pepper to taste
About ½ to ¾ cup seasoned all-purpose flour, for dredging (I
added just a little salt & pepper & a liberal sprinkling of paprika)
1 egg, beaten
About 1 cup panko breadcrumbs + 1 to 2 teaspoons Italian
seasoning
Olive oil, for frying
- Add peas, chives, Parmesan, and
salt and pepper to prepared risotto. Form the mixture into burger-size patties,
about 1-inch thick.
I used a scoop to portion the risotto into balls before flattening. - Set up a dredging station with
the seasoned flour in one dish, beaten eggs in another and panko breadcrumbs in
another.
- Dip the rice patties into the
flour, then into the eggs and finally coat them in the panko breadcrumbs.
Risotto cakes in their final dredging station where the panko is added. - In a large skillet, heat
1/2-inch olive oil over medium heat until a pinch of panko sizzles when dropped
in the oil.
- Working in batches of 2 to 3,
fry the risotto cakes until golden brown, 2 to 3 minutes per side.
- Transfer to a wire rack, which will help them stay crispy.
Risotto Cakes using leftover risotto
Lefover prepare risotto, cooled and chilled
Frozen peas (I used about ½ to ¾ cup per 2 cups of risotto)
3 to 4 tablespoons chopped chives (our chives are up and I couldn’t resist)
Grated Parmesan (I used about ½ cup per 2 cups of risotto)
Kosher salt and coarse black pepper to taste
About ½ to ¾ cup seasoned all-purpose flour, for dredging (I added just a little salt & pepper & a liberal sprinkling of paprika)
1 egg, beaten
About 1 cup panko breadcrumbs + 1 to 2 teaspoons Italian seasoning
Olive oil, for frying
- Add peas, chives, Parmesan, and salt and pepper to prepared risotto. Form the mixture into burger-size patties, about 1-inch thick.
- Set up a dredging station with the seasoned flour in one dish, beaten eggs in another and panko breadcrumbs in another.
- Dip the rice patties into the flour, then into the eggs and finally coat them in the panko breadcrumbs.
- In a large skillet, heat 1/2-inch olive oil over medium heat until a pinch of panko sizzles when dropped in the oil.
- Working in batches of 2 to 3, fry the risotto cakes until golden brown, 2 to 3 minutes per side.
- Transfer to a wire rack, which will help them stay crispy.
Related Recipes on our blog include:
Total Time: 1 hr 30 min /Prep: 20 min /Inactive Prep: 30 min / Cook: 40 min
Level: Intermediate
Yield: 6 large cakes
INGREDIENTS
3 cups low-sodium chicken broth
3 tablespoons unsalted butter
2 large shallots, minced (about 1/2 cup)
1 cup Arborio rice
3/4 cups dry white wine
5 ounces frozen peas, defrosted
1/3 cup lemon juice
1 tablespoon lemon zest
1 1/4 cups freshly grated Parmesan
4 ounces low-moisture shredded mozzarella
Salt and freshly ground black pepper
1 cup all-purpose flour, for dredging
2 eggs, beaten
1 1/2 cups panko breadcrumbs
Vegetable oil, for frying
DIRECTIONS
For the risotto: In a medium
saucepan, heat the chicken broth to a simmer. In a separate saucepan, melt the
butter over medium-high heat. Add the shallots to the butter, cooking until
fragrant and translucent, about 2 minutes. Add the Arborio rice and lightly
toast, stirring to coat in the butter and shallots. Add the white wine,
continuing to cook while stirring until the wine is absorbed. You should be
able to run your spoon through the risotto and have the indentation stay.
Using a ladle, add enough of the warm chicken broth to cover the rice,
stirring constantly over medium heat until the broth is completely absorbed.
Repeat the process 3 more times, adding the broth in stages while continuing to
stir. Once all of the chicken broth has been added and the rice is tender, add
the peas, lemon juice and lemon zest and stir to combine. Remove from the heat
and stir in the Parmesan, mozzarella and season with salt and pepper. Cool the
risotto by spreading it evenly over a sheet tray. Cover with plastic wrap and
chill in the refrigerator for 20 to 30 minutes. Once the risotto is cooled,
form the mixture into burger-size patties, about 1-inch thick. Set up a
dredging station with the flour in one dish, beaten eggs in another and panko
breadcrumbs in another. Dip the rice patties into the flour, then into the eggs
and finally coat them in the panko breadcrumbs.
In a large skillet, heat
1/2-inch vegetable oil over medium heat until a pinch of panko sizzles when
dropped in the oil. Working in batches of 2 to 3, fry the risotto cakes until
golden brown, 2 to 3 minutes per side (use a fish spatula under the cake and
the back of a fork on top to help stabilize while flipping). Transfer to a wire
rack, which will help them stay crispy. Season with salt and they are ready to
serve.
Cook's Note: This is a great way
to use up leftover risotto.
Here are a few photos of the process that Barry used when making his risotto . . .
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| Chopped onions were sautéed in olive oil and then the risotto was added to lightly brown. |
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| As onions and rice cook, Barry heats a pot of chicken broth. |
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| After initially adding some white wine, Barry begins the process of adding hot broth to the rice, letting it absorb and then repeating until rice is tender. |
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| He added Kosher salt and white pepper to taste as the rice cooked. |
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| To finish, Barry adds grated Parmesan and a pat of butter. |
