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Risotto Cakes

1 Jun

So while I don’t want to post recipes that are too similar, or worse, too similar AND too soon after one another, I’ve got to share this recipe so that you can use up the risotto leftovers from the awesome recipe last week.  These couldn’t be simpler to make and that’s coming from a girl who (despite her Southern roots) is actually pretty scared of frying things.  Bonus:  You likely won’t even have to buy any ingredients so figuring out what to do with leftovers is a no-brainer.

Risotto Cakes
Recipe adapted from Cooks Illustrated
makes 2 cakes (1 cake is perfect for a side dish)

Truth: Cooks‘ recipe calls for dipping these in breadcrumbs but I just wasn’t interested in using them. I prefer the texture of the fried risotto cakes without the added breadcrumb texture. If you’d like to add them, have about a 1/2 cup on hand, add them to the egg mixture, and use your fingers to press them on the cakes in an even coat.

  • 1 cup chilled risotto
    (risotto with big add ins, like seafood, isn’t such a good idea;
    the butternut squash worked perfectly as long as the cubes are small enough)

  • 1 egg
  • pinch salt
  • pinch black pepper
  • pinch cayenne pepper
  • 2 tablespoons mozzarella, cubed (Cooks also suggests fontina or provolone)
  • 1/2 cup canola oil for frying
  1. Mix egg, salt, pepper, and cayenne pepper in a bowl
  2. Take a 1/2 cup of risotto in your hand, arrange 1 tbsp of the cubed cheese in the center (I prefer a little less than a full tbsp) and form the risotto into a cake around the cheese–aim for about 3 inches across and 1 inch thick.  Don’t let any cheese show through the risotto. Repeat process to form second cake.
  3. Dip cakes in the egg mixture, let excess drip off and leave on a plate while you complete the next step
  4. Pour oil about 1/4 – 1/2 inch deep into an pan just big enough for the cakes to fit in and heat until shimmering (but not smoking, about 2 minutes)
  5. With a spatula, gently lower the cakes into the oil, about 3 minutes per side.  I found that grabbing a second spatula helped in flipping the cakes over so I didn’t splash hot grease
  6. When golden brown on each side, take the cakes out and place them on a paper towel lined plate

Just to reiterate, this is easy and not as scary as it seems–and most importantly, it’s a great way to make leftovers seem new again.

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