Pan Fried Risotto Cakes Recipes

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PAN-FRIED RISOTTO CAKES



Pan-Fried Risotto Cakes image

Provided by David Tanis

Categories     dinner, lunch, appetizer, main course, side dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 15

2 tablespoons butter
2 tablespoons olive oil, plus more for frying
1 medium onion, diced fine
2 cups butternut squash, about 2/3 pound, cut in 1/2-inch dice
Salt and pepper
1 cup Carnaroli or Arborio rice
1 tablespoon chopped fresh sage
1/4 cup dry white wine
4 to 5 cups vegetable broth
1 ounce grated Parmesan, plus more for garnish
4 ounces grated Fontina
Zest and juice of 1 lemon
2 tablespoons finely sliced chives, plus more for garnish
1 cup all-purpose flour
2 large eggs, lightly beaten

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

RISOTTO CAKES



Risotto Cakes image

Provided by Sandra Lee

Categories     appetizer

Time 18m

Yield 12 cakes

Number Of Ingredients 7

3 cups leftover risotto from Roasted Garlic and Mushroom Risotto recipe
2 large eggs
1/2 cup frozen corn, thawed
1/2 cup fresh bread crumbs
1/4 cup grated Parmesan
Kosher salt and freshly ground black pepper
1/4 cup canola oil

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.

PAN-FRIED RISOTTO CAKES RECIPE - (4.4/5)



Pan-Fried Risotto Cakes Recipe - (4.4/5) image

Provided by ebdonahue

Number Of Ingredients 4

1 tablespoon canola oil
3 cups shrimp risotto, or any leftover risotto
1 egg, lightly beaten
1 cup panko crumbs

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.

RISOTTO CAKES WITH MOZZARELLA



Risotto Cakes With Mozzarella image

Provided by Julia Reed

Categories     dinner, main course

Time 1h30m

Yield 7 servings (15 cakes)

Number Of Ingredients 13

5 cups lightly salted beef or chicken broth
7 tablespoons butter
10 tablespoons olive oil
1 medium onion, finely chopped
2 cups Arborio rice
1/2 cup freshly grated Parmesan cheese plus more for serving
1/2 pound fresh mozzarella
2 to 3 eggs
1 cup all-purpose flour
1 1/2 cups fine dried bread crumbs
1/4 teaspoon salt
Homemade tomato sauce, for serving
Fresh marjoram sprigs for garnish

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 image

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

1 1/3 cups Risotto Milanese, patted into 3-inch cakes (1/3 cup each)
Wondra flour, for dusting
Extra-virgin olive oil
Freshly grated Parmesan cheese

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



Fried Risotto Cakes image

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

4 1/2 cups chicken stock
1/4 cup unsalted butter
1 medium onion, chopped
1 1/2 cups arborio rice
1 cup white wine
1/2 cup parmesan cheese
1/2 cup scallion, chopped
2 tablespoons olive oil
1/2 cup all-purpose flour

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

LEFTOVER RISOTTO CAKES



Leftover Risotto Cakes image

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

1 cup leftover rissoto cooked rice, chilled
1/2 cup shredded parmesan cheese or 1/2 cup mozzarella cheese
1 large egg
1/2 cup Italian style breadcrumbs
salt and pepper
vegetable oil

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

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