Rissoto Cakes

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Servings: 16 Difficulty: Advanced
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Crispy golden risotto cakes with a creamy, cheesy interior
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Rissoto Cakes

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 16 Calories: 1112.1

Description

These savory Rissoto Cakes transform leftover or freshly made risotto into a delightful appetizer or side dish. The process involves cooking arborio rice with onion, wine, and chicken stock until creamy, then binding it with egg and parmesan. After chilling to set, the mixture is formed into patties, coated in flour, and pan-fried until golden brown and crispy on the outside while remaining tender inside. They offer a perfect contrast of textures and rich, comforting flavors. Ideal for brunch, parties, or as an elegant starter, these cakes are simple to prepare using pantry staples and deliver a sophisticated taste that appeals to both adults and children.

Ingredients

Directions

  1. In a medium saucepan, bring the chicken stock to a simmer over moderate heat and keep warm.
  2. Butter a 9 by 13 inch glass baking dish and set aside.
  3. Melt 4 tablespoons of the butter in a large non-reactive saucepan over moderate heat.
  4. Add the chopped onion and cook, stirring occasionally, until softened, about 5 minutes.
  5. Add the arborio rice and stir constantly until the grains are coated with butter, about 1 to 2 minutes.
  6. Raise the heat to moderately high and pour in the white wine. Cook, stirring, until almost all the wine is absorbed, about 4 minutes.
  7. Add about 1 cup of the simmering stock to the rice, enough to just cover the rice. Cook, stirring constantly, until the stock is absorbed.
  8. Continue adding stock, about 1 cup at a time, stirring constantly until each addition is absorbed before adding more.
  9. Cook until the rice is just cooked through and lightly bound with creamy liquid, about 15 minutes total.
  10. Remove the pan from the heat and stir in the grated parmesan cheese.
  11. Let the risotto cool slightly, then stir in the beaten egg until well combined.
  12. Spread the risotto mixture evenly into the prepared baking dish.
  13. Cover the dish and refrigerate until the risotto is very firm, at least 4 hours or overnight.
  14. Turn the chilled risotto out of the dish and cut it into 16 even squares.
  15. Shape each square into a disk, approximately 2 1/2 inches in diameter and 1/2 inch thick.
  16. Coat the disks lightly with flour and place them on a baking sheet. Refrigerate until firm, about 20 minutes.
  17. In a large skillet, melt 1 tablespoon of butter with 1 tablespoon of olive oil over moderately high heat.
  18. Add 8 of the risotto cakes to the skillet. Cook, turning once, until browned and warmed through, about 3 minutes per side.
  19. Transfer the cooked cakes to a warm serving platter, cover, and keep warm in a low oven.
  20. Wipe out the pan and repeat the frying process with the remaining butter, oil, and risotto cakes.

Nutrition Facts

Servings 16

Amount Per Serving
Calories 1112.1kcal
% Daily Value *
Total Fat 59.6g92%
Saturated Fat 25.9g130%
Cholesterol 315.1mg106%
Sodium 689.0mg29%
Total Carbohydrate 30.3g11%
Dietary Fiber 0.8g4%
Sugars 1.7g
Protein 86.4g173%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The risotto cakes can be fried up to 1 day ahead. To serve, warm them in a 450 degree oven for about 10 minutes, or until heated through.

Ensure the risotto is completely cold and firm before shaping to prevent the cakes from falling apart during frying.

Keywords: risotto, cakes, arborio, parmesan, crispy, appetizer, italian, rice, pan-fried, cheese, onion, wine, stock, brunch, starter, golden, creamy, party food, leftover rice, vegetarian option
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