RISOTTO CAKES
Steps:
- In a large bowl add the leftover risotto, eggs, corn, bread crumbs, and Parmesan and season with salt and pepper, to taste. Mix to combine well. Form into 12 balls about the size of a walnut, then flatten into patties and arrange on a baking sheet.
- Heat the oil in a large nonstick skillet over medium heat. Add the patties and cook until they are golden brown, about 3 to 4 minutes per side. Remove the patties from the oil to a baking sheet lined with a brown bag or paper towels to drain the excess oil. Transfer to a serving tray and serve hot.
RISOTTO CAKES
Use leftover risotto from last night's dinner to make a simple lunch of small fried cakes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Yield Makes 4 cakes
Number Of Ingredients 4
Steps:
- Dust risotto cakes with flour.
- Heat the pan to medium-high and swirl in about 2 tablespoons olive oil. Brown the cakes on both sides, heating through, about 4-5 minutes. Serve with grated Parmesan on top.
FRIED RISOTTO CAKES
You can make your own risotto with this recipe or use leftover to make these great little appetizers or side dish. From the book "Turn Up the Heat" by Garvin.
Provided by mary winecoff
Categories Rice
Time 30m
Yield 8 cakes, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a large saucepan, bring the chicken stock to a simmer. In a medium saucepan, melt butter over medium heat. Add the onion and saute for 5 minutes or until soft. Add the rice and stir until coated.
- Increase the heat to medium-high. Add the wine. Cook, stirring constantly for 4 minutes or until wine is absorbed. Add about 1 cup chicken stock (enough to just cover the rice) and cook, stirring constantly, until the stock is absorbed. Continue adding stock, 1 cup at a time, stirring until it is absorbed before adding more. The rice is done when it is just cooked through and lightly bound with creamy liquid, about 15 minutes.
- Remove risotto from heat and stir in Parmesan cheese and scallion. Spread risotto evenly in a greased sheet pan and refrigerate until very firm, at least 4 hours or overnight.
- In a large saute pan, heat the olive oil over medium heat. Form risotto cakes by shaping handfuls of risotto into 3 x 1/2 inch disks. Dredge the cakes in flour to coat. Saute cakes in hot oil until golden.
Nutrition Facts : Calories 702.2, Fat 25.7, SaturatedFat 11.4, Cholesterol 49.6, Sodium 585.8, Carbohydrate 86.6, Fiber 3.2, Sugar 6.5, Protein 18.7
EASY RISOTTO CAKES
This quick recipe for Easy Risotto Cakes uses just 5 ingredients and takes less than 10 minutes! A great way to use leftover risotto.
Provided by Karrie | Tasty Ever After
Categories Appetizer/Entree Side Dish
Time 10m
Number Of Ingredients 5
Steps:
- Heat oil in a medium frying pan over medium heat. While the oil is heating up, set up a breading station with three shallow plates with flour in one, the beaten egg in another, and the bread crumbs in the third.
- Divide risotto into 4 separate but equal portions. Form each portion into a round shape and dip first in the flour, then dip in the egg, then dip last in the bread crumbs. Place each cake in the hot oil and shallow fry for about 4-5 minutes on each side, or until browned and crispy.
- Serve hot as a main or side dish, anytime of the day for breakfast, lunch, or dinner!
Nutrition Facts : Calories 311 kcal, Carbohydrate 37 g, Protein 5 g, Fat 15 g, SaturatedFat 2 g, Cholesterol 40 mg, Sodium 65 mg, ServingSize 1 serving
CHIVE RISOTTO CAKES
Steps:
- Bring a large (4-quart) pot of water to a boil over medium-low heat and add 1/2 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 1/4 teaspoons of 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 degrees F.
- Spread the panko in a shallow dish. Heat 3 tablespoons of 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 3/4-inch thick. Place 4 to 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. Arrange on a serving platter and serve hot.
LEFTOVER RISOTTO CAKES
I was going through my America's Test Kitch Family cookbook and came across this. I realized I had leftover rissoto in my fridge and thought I would try it. It turned out great and I would have never thought to use my leftovers this way! Instead of using oil I prefer to use a butter or olive oil flavored pan spray, which I think is healthier than oil. If you use that, spray the pan with several sprays to ensure enough coating for great browning. Also, I had quite a bit rice leftover, about 2/ 1/4 Cups of rice, so I had to adjust the ingredients some. This recipe should make 2. When I made it I came out with 6 medium sized rice cakes, so you may want to double the recipe if needed. You could also bake these rather than frying. Enjoy!!
Provided by LDSMom128
Categories Rice
Time 30m
Yield 2-4 Rice Cakes, 2 serving(s)
Number Of Ingredients 6
Steps:
- Heat a large skillet pan with the oil or pan spray like I use.
- In a bowl, stir the egg well. In another bowl, combine the breadcrumbs and the salt and pepper.
- Form round balls from the rice. make a pit in the center of the rice cake and fill it with the shredded cheese. Smooth out the top to keep the cheese inside.
- Dip the rice cake into the egg first and then into the breadcrumbs. Lay them into the heated pan and sautee for about 3 minutes and flip. Cook on the other side until golden brown.
- Garnish with lemon wedges.
Nutrition Facts : Calories 372.1, Fat 11.3, SaturatedFat 5.5, Cholesterol 127.8, Sodium 614.9, Carbohydrate 47.2, Fiber 1.5, Sugar 2.1, Protein 18.6
CHIVE RISOTTO CAKES ( INA GARTEN BAREFOOT CONTESSA )
Recipe from Barefoot Contessa Ina Garten's book "Back to Basics" Oct. 2008. A great recipe that makes you not have to wait to make risotto to have leftovers to have Risotto cakes. These are made from scratch. Panko is a key ingredient so don't just use regular bread crumbs. As Ina notes, "Panko, or Japanese bread flakes, have a crisper, lighter texture than regular bread crumbs." These can be assembled ahead and then fried right at meal time. She says"the yogurt, chives, and Italian Fontina give these a delicious creamy interior, and the panko gives them a wonderful crunchy crust." Enjoy! ChefDLH
Provided by ChefDLH
Categories Rice
Time 6m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- 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 degrees.
- 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.
Nutrition Facts : Calories 307, Fat 11.2, SaturatedFat 6, Cholesterol 113.1, Sodium 342.3, Carbohydrate 36.9, Fiber 1.6, Sugar 1.4, Protein 13.4
PAN-FRIED RISOTTO CAKES
Steps:
- 1. Put butter and 2 tablespoons olive oil in a wide heavy-bottom saucepan or deep skillet over medium-high heat. Add onion and cook until softened and lightly colored, about 5 minutes. Add squash and season generously with salt and pepper. Cook, stirring occasionally, until squash is cooked but not soft, about 5 minutes. Add rice and sage and stir to combine, then add wine and cook for 1 minute more. 2. Add 2 cups vegetable broth and bring to a brisk simmer. Cook until liquid is nearly evaporated, about 5 minutes. Continue adding broth 1 cup at a time and cook in the same fashion until rice is just done and all liquid is absorbed (it should take 4 to 5 cups broth), about 10 minutes. Turn off heat and stir in Parmesan, Fontina and lemon zest and juice. Taste and adjust seasoning (rice should be well seasoned). Stir in chives, then spread mixture on a baking sheet or platter to cool. Cool for at least 2 hours (or refrigerate overnight, covered). 3. With a spoon, divide mixture into 12 pieces. Shape each piece into an oval patty. Roll patties lightly in flour to coat. Pour olive oil to a depth of 1/2 inch into a cast-iron skillet and place over medium heat. Dip floured rice patties briefly into beaten egg, then fry gently on both sides until browned. Drain on paper towels. Serve hot, sprinkled with more Parmesan and chives if desired.
RISOTTO CAKES
Risotto Cakes made in a mini-muffin pan. A great way to use leftover risotto to make lunchbox snacks. This is one of those basic recipe ideas that you can easily adapt to use up whatever odds and ends of ingredients you have on hand. And it's a recipe that can easily be doubled. I've not frozen these, but I've always found rice dishes freeze well, so I'm sure you'll find you can also freeze them.
Provided by bluemoon downunder
Categories Lunch/Snacks
Time 20m
Yield 12 risotto cakes, 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine risotto, spinach, tomato (or red pepper) and seasonings in a bowl and mix well until combined.
- Lightly grease a mini-muffin pan or spray it with oil, spoon the mixture into the recesses until the tops are rounded, and sprinkle the risotto cakes with parmesan.
- Bake in a moderate oven (180ºC) for 15 to 20 minutes or until the risotto cakes are firm and golden. If serving warm, allow the risotto cakes to rest in the pan for 5 minutes before removing them from the pan.
- Serving Suggestions: Serve at room temperature with a salad. Or warm with grilled or BBQd meats, or as part of a vegetarian meal. If you want to serve them with a sauce, I recommend ~*Pamela*~in Winnipeg's Mushroom Sauce for Meatballs #121093.
Nutrition Facts : Calories 80.7, Fat 2.5, SaturatedFat 1.5, Cholesterol 7.3, Sodium 130.4, Carbohydrate 10.2, Fiber 0.3, Sugar 0.6, Protein 4.2
PAN-FRIED RISOTTO CAKES RECIPE - (4.4/5)
Provided by ebdonahue
Number Of Ingredients 4
Steps:
- Pour enough oil into a large skillet to cover the bottom of the pan. Heat over medium heat. Form 1/2 cup of risotto into a patty. Dip into egg wash, then dredge into panko. Completely coat risotto in panko, shaking off any excess. Repeat with remaining risotto. Place risotto patty into hot oil. Cook 3 minutes or until golden brown, then turn over. Cook 3 minutes, then remove to a cooling rack to let risotto cake cool 1-2 minutes. Serve immediately.
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