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
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.
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.
MUSHROOM RISOTTO CAKES
Categories Cheese Mushroom Rice Appetizer Side Sauté Quick & Easy Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 side-dish servings
Number Of Ingredients 5
Steps:
- Put oven rack in middle position and preheat oven to 350°F. 3Form chilled risotto into 8 (3/4-inch-thick) patties using wet hands. Put flour, eggs, and bread crumbs in 3 separate shallow bowls. Coat 1 cake with flour, tapping off excess, then egg (letting excess drip off), and then bread crumbs. Transfer to wax paper. Repeat with remaining cakes.
- Heat 3 tablespoons oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then sauté 4 cakes, turning over once, until browned, 5 to 6 minutes total. Transfer with a slotted spatula to a paper-towel-lined baking pan and keep warm in oven. Heat remaining 3 tablespoons oil and sauté remaining 4 cakes in same manner.
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
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.
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
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
More about "risottocakes recipes"
RISOTTO CAKES - RECIPE - FINECOOKING
From finecooking.com
Cuisine ItalianCategory Main CourseServings 4
17 CREAMY RISOTTO RECIPES ANYONE CAN MAKE | TASTE OF …
From tasteofhome.com
15 RICOTTA CAKE RECIPES TO TRY ASAP | ALLRECIPES
From allrecipes.com
RISOTTO RECIPES | ALLRECIPES
From allrecipes.com
COOKING WITH LEFTOVERS: RISOTTO CAKES - KITCHN
From thekitchn.com
10 BEST OVEN BAKED RISOTTO RECIPES | YUMMLY
From yummly.com
CREAMY CRISPY RISOTTO CAKES - NORTHWEST COOKING AFLOAT
From northwestcookingafloat.com
CREAMY AND SAVOURY RISOTTO RECIPES | RICARDO
From ricardocuisine.com
BASIC RISOTTO | RICARDO
From ricardocuisine.com
RISOTTO CAKES RECIPE - TESCO REAL FOOD
From realfood.tesco.com
RISOTTO CAKES EGGS FLORENTINE - NATURAL COMFORT KITCHEN
From naturalcomfortkitchen.com
CRISPY RISOTTO CAKES WITH CREAMY GARLIC DIPPING SAUCE
From alessifoods.com
HOW TO MAKE ITALIAN RISOTTO CAKES FROM LEFTOVER RISOTTO
From spinachtiger.com
PAN FRIED RISOTTO CAKES - BELL' ALIMENTO
From bellalimento.com
MINI RISOTTO CAKES RECIPE | PAMELA SALZMAN & RECIPES
From pamelasalzman.com
RISOTTO CAKES RECIPE | LAURA IN THE KITCHEN - INTERNET …
From laurainthekitchen.com
RISOTTO CAKES - FEAST AND MERRIMENT
From feastandmerriment.com
CRISPY MOZZARELLA RISOTTO CAKES RECIPE - CHATELAINE.COM
From chatelaine.com
RISOTTO CAKES - FASHIONABLE FOODS
From fashionablefoods.com
CRISPY BARLEY RISOTTO CAKES - TRUE NORTH KITCHEN
From true-north-kitchen.com
RISOTTO CAKES | EMERILS.COM
From emerils.com
CRISPY FRIED RISOTTO CAKES WITH PANCETTA CREAM SAUCE
From wenthere8this.com
EASY RISOTTO CAKES - TASTY EVER AFTER
From tastyeverafter.com
CRISPY RISOTTO CAKES - THE BAKING FAIRY
From thebakingfairy.net
RISOTTO CAKES | AMERICA'S TEST KITCHEN
From americastestkitchen.com
MOZZARELLA RISOTTO CAKES | ITALIAN RECIPES | GOODTO
From goodto.com
CHEESY RISOTTO CAKES IN TOMATO SAUCE
From easycheesyvegetarian.com
BAKED RISOTTO CAKES MADE WITH LEFTOVER, WELL-CHILLED …
From everydayhealthyeverydaydelicious.com
CRISPY* BAKED RISOTTO CAKES | PARENTS NEED TO EAT TOO
From debbiekoenig.com
HOMEMADE RISOTTO CAKES RECIPE - LAURA VITALE - YOUTUBE
From youtube.com
LEFTOVER RISOTTO? MAKE CRISPY CAKES! | COOKING LIGHT
From cookinglight.com
LEFTOVER RISOTTO CAKES - MY SEQUINED LIFE
From mysequinedlife.com
BAKED RISOTTO CAKES – THE PERFECT SOLUTION FOR LEFTOVER RISOTTO!
From foolacarnivore.com
RISOTTO CAKES - PAULA DEEN
From pauladeen.com
PAN-FRIED RISOTTO CAKES RECIPE - COOKIN CANUCK
From cookincanuck.com
CRISPY RISOTTO CAKES RECIPE | MYRECIPES
From myrecipes.com
RISOTTO CAKES - LIDIA
From lidiasitaly.com
CRISPY RISOTTO CAKES - READER'S DIGEST CANADA
From readersdigest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love