Risotto Cakes
Crispy on the outside, warm and creamy on the inside, these risotto cakes are reason enough to whip up a batch of the beloved Italian dish.
Servings 3 people
Equipment
- 1 quart size takeout container
Ingredients
- risotto approx. 3/4 of a quart (1 cup dried cooked) // any risotto recipe on the site
- 1/2 cup Italian breadcrumbs
- 1/2 cup panko breadcrumbs
- olive oil
Instructions
- Place the risotto in a quart-sized container. Lightly tap the container against the countertop a few times to release any air pockets. Then, place it in the fridge overnight. The full risotto recipes on this site will yield 5-6 cakes.
- The next day, pop the risotto out of the container and cut the block into 1/2-inch discs.
- In a bowl, combine the two types of bread crumbs with a pinch of salt. One by one, bread the top and bottom of each cake, trying to avoid the sides.
- Pour 1/4 inch of oil into the pan and heat it over medium-low. Once hot carefully place the cakes in the pan. Do not overcrowd the pan, make in multiple batches if you need to.
- Cook for 4-5 minutes on each side or flip when golden brown. Remove from the pan and lightly salt.
- Serve as is, or over your favorite sauce.