Best 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

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

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.

PAN-FRIED RISOTTO CAKES



PAN-FRIED RISOTTO CAKES image

Categories     Side     Vegetarian

Yield 4 people

Number Of Ingredients 16

INGREDIENTS
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 (see recipe)
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:

  • 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.

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