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
RISOTTO CAKES WITH MOZZARELLA
Provided by Julia Reed
Categories dinner, main course
Time 1h30m
Yield 7 servings (15 cakes)
Number Of Ingredients 13
Steps:
- Bring broth to a slow simmer. Put 1 tablespoon butter, 2 tablespoons olive oil and the onion in a heavy saucepan over medium high heat. Stir until onion becomes translucent, about 7 minutes. Add rice and stir to coat well. Add 1/2 cup of the broth, stirring constantly, until almost all the liquid is absorbed. Repeat process, stirring constantly, and adjust heat so mixture simmers but rice does not scorch. After about 20 minutes, nearly all of the stock should be absorbed. Rice should be creamy but firm to the bite. Stir in Parmesan and 2 tablespoons butter.
- Remove from heat, spread risotto onto a large plate and place in refrigerator for 1/2 hour until firm and chilled. Using a spoon or a melon scooper, make 15 small half balls of the mozzarella. Pack risotto into 1/3-cup measure and invert onto the palm of your hand. Place a half ball of mozzarella in center and press risotto around the ball to make a patty about 2 1/2 inches in diameter and 3/4 inch thick. Make sure risotto covers the cheese. Repeat until you have 15 rice cakes.
- Place 2 eggs and 2 tablespoons water in a bowl and beat with a fork. Spread flour and bread crumbs on separate plates. Mix salt into bread crumbs. Coat each cake lightly with flour, dip in egg mixture, shake off excess and coat evenly with bread crumbs. (If needed, beat remaining egg with 1 tablespoon water.)
- Preheat oven to 200 degrees. Line a baking sheet with paper towels. In a large skillet over medium-high heat, melt 2 tablespoons butter in 4 tablespoons oil. When butter stops bubbling, fry the first batch of cakes until golden brown and crispy, about two minutes per side. Place on baking sheet and put in the oven. Drain off oil and wipe out pan with paper towels. Fry the rest of the cakes in remaining oil and butter.
- Place two cakes on each plate. Sprinkle with Parmesan and spoon tomato sauce around them. Garnish with marjoram.
Nutrition Facts : @context http, Calories 852, UnsaturatedFat 26 grams, Carbohydrate 84 grams, Fat 45 grams, Fiber 3 grams, Protein 25 grams, SaturatedFat 17 grams, Sodium 837 milligrams, Sugar 5 grams, TransFat 0 grams
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
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.
CRISPY GARLIC RISOTTO CAKES
Categories Food Processor Garlic Rice Side Bake Sauté Vegetarian Winter Chill Simmer Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. Toss garlic cloves with 2 teaspoons olive oil in small baking dish. Cover with aluminum foil. Bake until garlic is tender, about 30 minutes. Uncover and bake until garlic is very tender, about 10 minutes longer. Cool garlic; peel. Puree half of garlic in processor. Thinly slice remaining garlic. Set garlic puree and slices aside.
- Bring 4 cups water to simmer in medium saucepan. Reduce heat to low, cover and keep hot.
- Melt 2 tablespoons butter in geavy large saucepan over medium-high heat. add onion; sauté until tender, about 3 minutes. Add rice; stir until golden, about 3 minutes. Add wine; stir until absorbed, about 2 minutes. Add 1 cup hot water. Adjust heat so that liquid bubbles gently. Stir until liquid is absorbed. Continue adding hot water 1 cup at a time until rice is just tender and mixture is very thick, simmering until liquid is absorbed before each addition and stirring frequently, about 25 minutes. Transfer risotto to large bowl. Cool 30 minutes.
- Mix cheese, parsley and garlic puree and slices into risotto. Season to taste with salt and pepper. Cover and refrigerate until cold, about 2 hours.
- Shape risotto into six 3-inch-diameter patties, 3/4 inch thick, using about 1/3 cup risotto for each. Place risotto cakes on baking sheet. Cover and refrigerate 1 hour. (Can be prepared 8 hours ahead. Keep refrigerated.)
- Place all purpose flour in shallow dish. Lightly coat each risotto cake with flour. Melt 1 tablespoon butter in heavy large skillet over medium heat. Add 3 risotto cakes and cook until golden brown and heated through, about 3 minutes per side. Transfer risotto cakes to plate lined with paper towels to drain. Repeat with remaining 1 tablespoon butter and 3 risotto cakes. Transfer risotto cakes to platter and serve.
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
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.
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
BAREFOOT CONTESSA'S CHIVE RISOTTO CAKES
Show: Barefoot ContessaEpisode: Herb Hall of Fame These looked soooooo yummy I decided to put the recipe here for safe keeping.
Provided by Luvs 2 Cook
Categories Short Grain Rice
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
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.
PAN-FRIED RISOTTO CAKES
Provided by David Tanis
Categories dinner, lunch, appetizer, main course, side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- 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.
- 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).
- 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.
Nutrition Facts : @context http, Calories 414, UnsaturatedFat 8 grams, Carbohydrate 53 grams, Fat 17 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 7 grams, Sodium 827 milligrams, Sugar 3 grams, TransFat 0 grams
FONTINA RISOTTO CAKES WITH FRESH CHIVES
Tender risotto is favored with Parmesan and Fontina cheeses in these addictively crispy cakes.
Categories Cheese Onion Rice Appetizer Bake Christmas Parmesan White Wine Winter Parsley Fontina Bon Appétit Sugar Conscious Kidney Friendly
Yield Makes 10 servings
Number Of Ingredients 16
Steps:
- Bring 3 cups broth to simmer in small saucepan. Reduce heat to very low; cover and keep warm. Heat olive oil in heavy medium saucepan over medium heat. Add onion; sauté until translucent, about 5 minutes. Add rice; stir 1 minute. Add wine; stir until absorbed, about 30 seconds. Add broth, 1/3 cup at a time, and simmer until rice is just tender and risotto is creamy, allowing broth to be absorbed before adding more, and stirring often, about 18 minutes. Remove from heat. Mix in 6 tablespoons Parmesan and butter. Season generously with salt and pepper. Spread risotto in 13x9x2-inch pan and cool completely.
- Mix 1/2 cup panko, Fontina cheese, parsley, chopped chives, and 1 egg yolk into risotto. Shape into 1 1/4-inch balls; flatten to 2-inch rounds. Arrange on rimmed baking sheet. (Can be made 2 days ahead. Cover and refrigerate.)
- Preheat oven to 250°F. Set another rimmed baking sheet in oven. Beat 2 eggs in shallow bowl to blend. Place 1 cup panko in another shallow bowl. Dip risotto cakes into beaten egg, then into panko to coat. Pour enough canola oil into large skillet to coat bottom; heat oil over medium-high heat. Working in batches, sauté risotto cakes until crisp and brown, about 2 1/2 minutes per side. Transfer to baking sheet in oven.
- Serve risotto cakes sprinkled with cheese and garnished with chives.
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
RISOTTO CRAB CAKES
These are so good! Delicious crab cakes with risotto added. Make them small and serve with mango salsa or tartar sauce. They double as an awesome appetizer.
Provided by lsneed62
Categories Crab Cakes
Time 30m
Yield 6
Number Of Ingredients 14
Steps:
- Heat oil in a large skillet over medium heat.
- While oil is heating, mix crabmeat, bread crumbs, risotto, green onion, egg, mayonnaise, lemon juice, bell pepper, parsley, seafood seasoning, seasoned salt, hot pepper sauce, and black pepper together in a bowl until well combined.
- Place large spoonfuls of the crab mixture into the skillet, forming 6 cakes. Cook until golden brown, turning only once halfway through, about 10 minutes.
Nutrition Facts : Calories 165.9 calories, Carbohydrate 12.4 g, Cholesterol 46.9 mg, Fat 9.8 g, Fiber 0.7 g, Protein 7 g, SaturatedFat 1.7 g, Sodium 582.4 mg, Sugar 1.1 g
RISOTTO CAKES
Steps:
- Bring the stock to a boil in a small saucepan, then reduce the heat and keep warm. Melt the 2 teaspoons oil in a heavy-bottomed skillet over medium heat and sweat the onion, celery, and fennel for about 5 minutes. Add the rice and stir for 2-3 minutes, then add the sherry and stir until it is absorbed. Using a ladle, start adding the stock a cup or so at a time, and stir until the liquid is absorbed. About halfway through add a little salt and pepper. When all the stock is added, taste the rice. It should be tender but not mushy. (It's okay if the rice is still a little firm, as it will continue to cook after it is removed from the heat.) Add the Parmesan and the herbs, then remove it from the heat and let cool a couple of minutes before stirring in the fontina. Check the seasoning one more time, then pour the rice into a pan and refrigerate for at least 30 minutes (until the rice is cool enough to handle). Use your hands to form 3- to 4-inch cakes (they should be a little smaller than hockey pucks) and set aside. Meanwhile, prepare shrimp.
- Heat the remaining 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Sauté the cakes (two or three at a time so as not to overcrowd the pan) until golden and crispy, 3-4 minutes on each side. Serve the warm cakes alongside the roasted shrimp.
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