Mohamed Shili This Ina Garten Risotto Cakes recipe is prepared using olive oil, leftover risotto, egg, flour, and bread crumbs. These savory Risotto Cakes creates a delightful snack or side dish that takes about 20 minutes to prepare and can serve up to four people.
Ina Garten Risotto Cakes Ingredients
- ¼ cup frying olive oil
- 2 cups leftover risotto
- 1 egg, beaten
- ¼ cup flour
- ¼ cup unseasoned bread crumbs
How To Make Ina Garten Risotto Cakes
- First things first, let’s get that oil hot! Pour your olive oil into a medium-sized skillet and crank it up to medium heat.
- While the oil’s getting to know the heat, grab three plates for our dredging station. On one plate, spread out your flour. On the second, pour out that beaten egg. And on the third, let’s get those bread crumbs ready to rumble.
- Now, take that leftover risotto and divide it into four equal parts. Mold each portion into a neat round cake—think of crafting a mini burger patty but with risotto!
- Let’s start the coating carnival! Take one risotto cake and gently coat it in flour, shaking off any excess. Next, give it a quick dunk in the egg, ensuring it’s nicely moistened. Lastly, let it roll around in the bread crumbs until it’s fully dressed.
- Slide your risotto cake into that hot oil and let it fry. We’re aiming for about 4-5 minutes on each side, just until each one turns a delicious golden brown.
- Once they’re gorgeously golden and crispy, scoop them out and serve them hot. Whether it’s with a side salad or your favorite dipping sauce, these Risotto Cakes are ready to steal the show!
Recipe Tips
- Add some zest: Mix finely grated lemon zest into the bread crumbs for a fresh twist.
- Spice it up: Introduce a dash of paprika or Italian seasoning to the flour for enhanced flavor.
- Experiment with cheese: Stir some grated Parmesan into the risotto mixture before shaping.
- Get creative with shapes: Instead of traditional rounds, form the risotto into hearts or squares for fun.
What To Serve With Risotto Cakes
Serve your savory Risotto Cakes with arugula and pear salad, roasted cherry tomatoes, garlic sautéed spinach, caramelized onions, and saffron aioli.
You can also pair these with marinated artichokes, sun-dried tomato dip to keep things interesting.
How To Store Risotto Cakes Leftovers
To Refrigerate: Place the Risotto Cakes in an airtight container, separating layers with parchment paper to prevent sticking. They’ll keep fresh for up to 3 days; just ensure they’re cooled first.
To Freeze: Risotto Cakes can be frozen before frying. Place them on a baking sheet, freeze solid, then transfer to a freezer bag. They’ll last for up to a month. Thaw before frying.
How To Reheat Risotto Cakes Leftovers
In The Oven: Preheat your oven to 350 degrees Fahrenheit. Place the Risotto Cakes on a baking sheet and cover lightly with foil. Heat for about 10-15 minutes or until heated through; this method helps retain their crispiness.
In The Microwave: Place Risotto Cakes on a microwave-safe plate and cover with a damp paper towel. Microwave on high for 1-2 minutes or until heated through; this method is quick but may soften the crust.
In The Air Fryer: Preheat the air fryer to 350 degrees Fahrenheit. Place Risotto Cakes in the basket, and heat for 3-4 minutes or until crispy and hot; perfect for restoring the crunch.
Frequently Asked Questions
How can I make Risotto Cakes vegan?
To make vegan Risotto Cakes, replace the egg with a flaxseed mixture (1 tablespoon ground flaxseed with 3 tablespoons water per egg) and ensure the risotto is dairy-free.
Can I use fresh risotto instead of leftover?
Using fresh risotto for this recipe is not ideal because it may be too soft to hold its shape well. Leftover risotto is firmer, making it easier to form into cakes that don’t fall apart during cooking.
Ina Garten Risotto Cakes Nutrition Facts
- Calories: 311
- Calories from Fat: 135
- Fat: 15g
- Saturated Fat: 2g
- Cholesterol: 40mg
- Sodium: 65mg
- Potassium: 52mg
- Carbohydrates: 37g
- Protein: 5g
Try More Ina Garten Recipes:
Ina Garten Risotto Cakes
Description
This Ina Garten Risotto Cakes recipe is prepared using olive oil, leftover risotto, egg, flour, and bread crumbs. These savory Risotto Cakes creates a delightful snack or side dish that takes about 20 minutes to prepare and can serve up to four people.
Ina Garten Risotto Cakes Ingredients
How To Make Ina Garten Risotto Cakes
- First things first, let’s get that oil hot! Pour your olive oil into a medium-sized skillet and crank it up to medium heat.
- While the oil’s getting to know the heat, grab three plates for our dredging station. On one plate, spread out your flour. On the second, pour out that beaten egg. And on the third, let’s get those bread crumbs ready to rumble.
- Now, take that leftover risotto and divide it into four equal parts. Mold each portion into a neat round cake—think of crafting a mini burger patty but with risotto!
- Let’s start the coating carnival! Take one risotto cake and gently coat it in flour, shaking off any excess. Next, give it a quick dunk in the egg, ensuring it’s nicely moistened. Lastly, let it roll around in the bread crumbs until it’s fully dressed.
- Slide your risotto cake into that hot oil and let it fry. We’re aiming for about 4-5 minutes each side, just until each one turns a delicious golden brown.
- Once they’re gorgeously golden and crispy, scoop them out and serve them hot. Whether it’s with a side salad or your favorite dipping sauce, these Risotto Cakes are ready to steal the show!
