RISOTTO CAKES
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
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
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.
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
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.
More about "leftover risotto cakes recipes"
CRISPY FRIED RISOTTO CAKES WITH PANCETTA CREAM SAUCE
From wenthere8this.com
4.9/5 (15)Total Time 35 minsCategory Main CourseCalories 754 per serving
- Add the risotto cakes to the skillet and fry for 3-5 minutes per side, or until golden brown. Remove and serve drizzle with the pancetta sauce.
COOKING WITH LEFTOVERS: RISOTTO CAKES | KITCHN
From thekitchn.com
Estimated Reading Time 2 mins
LEFTOVER RISOTTO CAKES - MY SEQUINED LIFE
From mysequinedlife.com
4/5 (1)Total Time 10 minsCategory Side DishCalories 166 per serving
BAKED RISOTTO CAKES MADE WITH LEFTOVER, WELL-CHILLED …
From everydayhealthyeverydaydelicious.com
SAFFRON RISOTTO CAKES - BELL' ALIMENTO
From bellalimento.com
CHEESY RISOTTO CAKES IN TOMATO SAUCE - EASY CHEESY …
From easycheesyvegetarian.com
RISOTTO CAKES - FASHIONABLE FOODS
From fashionablefoods.com
EASY SIDE DISH RECIPE: PAN-FRIED RISOTTO CAKES - GLOVER GARDENS
From glovergardens.com
TORTA DI RISOTTO | RISOTTO CAKES - YOURS TRULY, WINE
From yourstrulywine.com
ARANCINI MADE WITH LEFTOVER RISOTTO - JULIA'S CUISINE
From juliascuisine.com
RISOTTO AL SALTO (CRISPY RICE PANCAKE) RECIPE - SERIOUS EATS
From seriouseats.com
CRISPY RISOTTO CAKES - THE BAKING FAIRY
From thebakingfairy.net
RISOTTO CAKES - PLANT BASED SCHOOL
From theplantbasedschool.com
BAKED RISOTTO CAKES – THE PERFECT SOLUTION FOR LEFTOVER RISOTTO!
From foolacarnivore.com
HOW TO BAKE LEFTOVER RISOTTO - LA CUCINA ITALIANA
From lacucinaitaliana.com
RISOTTO CAKES - LIDIA
From lidiasitaly.com
RISOTTO CAKES RECIPE: HOW TO MAKE RISOTTO CAKES - 2023
From masterclass.com
#30-minutes-or-less #time-to-make #main-ingredient #preparation #for-1-or-2 #healthy #eggs-dairy #rice #cheese #eggs #dietary #pasta-rice-and-grains #number-of-servings
You'll also love