RISOTTO CAKES
Provided by Kelsey Nixon
Categories side-dish
Time 1h30m
Yield 6 large cakes
Number Of Ingredients 15
Steps:
- 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.
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MD sakib Bisti
[email protected]These risotto cakes were delicious! I served them with a marinara sauce and they were the perfect meal.
carleah Wolfe
[email protected]I made these risotto cakes for a party and they were a big hit. They're so easy to make and they're always a crowd-pleaser.
Max Lozano
[email protected]These risotto cakes were a great way to use up leftover risotto. They were easy to make and they tasted great.
Nathaniel sosa
[email protected]I've made these risotto cakes several times now and they're always a hit. They're so easy to make and they're always delicious.
Sanjay Roy
[email protected]These risotto cakes were delicious! I served them with a simple green salad and they were the perfect meal.
C Knight
[email protected]The risotto cakes were good, but they were a bit too oily for my taste.
Madison King
[email protected]These risotto cakes were a bit bland. I think I needed to add more seasoning.
Anik Shrestha
[email protected]I made these risotto cakes for a potluck and they were a big hit. Everyone loved them!
Oli Mia
[email protected]These risotto cakes were a great way to use up leftover risotto. They were easy to make and they tasted great.
johnny abdsslam
[email protected]I've tried many risotto cake recipes and this one is by far the best. The cakes are crispy on the outside and creamy on the inside, and the flavor is perfect.
Morsh Josh
[email protected]These risotto cakes were amazing! They were so easy to make and they were absolutely delicious. I will definitely be making them again.
Md Riad Hossain
[email protected]The risotto cakes were good, but I think they would have been better if I had used a different type of cheese. I used Parmesan cheese, but I think a sharp cheddar cheese would have been better.
Mahtab Mazhar
[email protected]These risotto cakes were a bit too dry for my taste. I think I might have used too much bread crumbs.
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[email protected]I made these risotto cakes for a brunch party and they were a big hit. They're easy to make and they're a great way to impress your guests.
Rachael Wanjiru
[email protected]These risotto cakes were delicious! The crispy exterior and creamy interior were the perfect combination. I served them with a marinara sauce and they were a hit.
Sphamandla Ndebele
[email protected]I've made these risotto cakes a few times now and they always turn out great. They're a great way to use up leftover risotto and they're always a crowd-pleaser.
adeyemi fadeke aderonke
[email protected]These risotto cakes were a hit at our party! Everyone loved them and they were so easy to make. I will definitely be making them again.
Carol Positive Thoughts
[email protected]These risotto cakes were an absolute delight! The flavors were perfectly balanced and the texture was crispy on the outside and creamy on the inside. I served them with a simple arugula salad and they were the perfect light meal.