Risotto Cakes

Chive risotto cakes

One of the great indulgences in life is Risotto. But how about risotto cakes? You take one of the most wonderful foods and you can fry it….Mmm Mmm Good.

Risotto cakes are really easy to make. Make your favorite risotto recipe and chill it, form small patties, coat in panko bread crumbs and fry.

I am a big fan of Ina Garten’s Chive Risotto cakes. The recipe is really easy and everyone will think it took you hours of slaving over the stove!

The Recipe

Chive risotto cakes

Risotto Cakes

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Appetizer, Side Dish

Ingredients
  

  • 2 cups cooked and chilled Risotto (best if left overnight)
  • 1 cup panko flakes

Instructions
 

  • Spread the panko in a shallow dish.
  • Heat about 2 tablespoons of olive oil on med-high heat. 
  • Form patties out of the risotto and coat in the panko crumbs. 
  • Place the patties in the oil and cook for about 3 minutes on each side until the risotto cakes are crisp and golden. 
  • Drain on paper towel and serve hot. 

Share socially… 

Facebook
Twitter
Pinterest

Leave a Comment

Recipe Rating





The reCAPTCHA verification period has expired. Please reload the page.

More to explore

Rustic, Italian inspired pork ribs are seasoned with a garlic and herb rub, roasted and charred in the oven, then finished with white wine and spicy vinegar pickled cherry peppers.
This slow cooker shredded turkey recipe starts with succulent turkey breast cooked to tender perfection. Seasoned generously with aromatic herbs then slow-cooked to achieve unparalleled tenderness, the turkey is then delicately shredded, revealing its moist and juicy interior.
Petite discs of tender eggplant are delicately coated in a crisp breadcrumb crust, crowned with a dollop of rich marinara sauce and gooey mozzarella cheese. These mini eggplant parm appetizers are bite-sized wonders that encapsulate the essence of traditional eggplant parmesan in a single bite.