This delicious Barefoot Contessa risotto cake recipe is a simple and quick way to enjoy creamy, crispy goodness. Made with common ingredients like Arborio rice, Greek yogurt, and fontina cheese, these hot, golden patties are perfect for a comforting meal that’s easy to prepare and full of flavour.
Ingredients Needed
- Kosher salt
- 200g uncooked Arborio rice
- 120g Greek yogurt
- 2 extra-large eggs
- 3 tablespoons minced fresh chives
- 150g grated Italian fontina cheese
- 1/2 teaspoon freshly ground black pepper
- 90g panko (Japanese dried bread flakes)
- Good olive oil
How To Make Risotto Cakes
- Cook the rice: Bring a large (4-litre) pot of water to a boil over medium-low heat and add 1/2 tablespoon salt and the Arborio rice. Cook, stirring occasionally, for 20 minutes. The rice should be soft. Drain the rice in a sieve and run under cold water until cool. Drain well.
- Prepare the mixture: Meanwhile, whisk together the yogurt, eggs, chives, fontina, 1 1/4 teaspoons of salt, and black pepper in a medium bowl. Add the cooled rice and mix well. Cover with plastic wrap and refrigerate for 2 hours or overnight, until the mixture firms up.
- Preheat oven & prepare panko: When ready to cook, preheat the oven to 120°C (250°F). Spread the panko in a shallow dish.
- Fry the patties: Heat 3 tablespoons of olive oil in a large skillet over medium-low heat. Form balls of the rice mixture using a standard (6cm) ice cream scoop or a large spoon. Flatten the balls into patties about 7.5cm in diameter and 2cm thick. Coat the patties in the panko, turning them to cover evenly. Place the patties in the hot oil and cook, turning once, for about 3 minutes on each side until crispy and golden brown.
- Keep warm: Place the cooked patties on a baking tray lined with parchment paper and keep warm in the oven for up to 30 minutes. Continue cooking in batches, adding more oil as needed, until all the cakes are fried.
- Serve: Arrange the risotto cakes on a serving platter and serve hot.
Recipe Tips
- Use Cold Risotto: Ensure your leftover risotto is thoroughly chilled before forming patties. Cold risotto holds together better, preventing the cakes from falling apart during cooking.
- Add Extra Cheese: Incorporate additional cheese into the mixture to enhance flavour and act as a binder, helping the cakes maintain their shape.
- Chill Patties Before Frying: After shaping the patties, refrigerate them for at least 30 minutes. This step firms them up, making frying easier and reducing the risk of breaking.
- Use Panko Breadcrumbs: Opt for panko breadcrumbs instead of regular ones. They create a lighter, crispier crust that adds a delightful texture to the cakes.
- Monitor Oil Temperature: Maintain the oil at medium-low heat. Cooking at the right temperature ensures the cakes cook through without burning the exterior.
How To Store & Reheat Leftovers
- Refrigerate: Place leftover risotto cakes in an airtight container and refrigerate for up to 3 days.
- Freeze: For longer storage, freeze the cooled cakes. Wrap leftover risotto cakes in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight and then reheat.
- Reheating: To reheat leftover risotto cakes, place the risotto cakes in a preheated oven at 350°F for about 10-15 minutes until heated through and crispy again.
Nutrition Facts
Serving Size: 1 serving
- Calories: 380.3
- Total Fat: 12.6g
- Saturated Fat: 3.8g
- Cholesterol: 33.8mg
- Sodium: 1,732.6mg
- Potassium: 330.6mg
- Total Carbohydrate: 47.8g
- Dietary Fiber: 0.5g
- Sugars: 0.4g
- Protein: 17.8g
Try More Recipes:
Barefoot Contessa Risotto Cakes
Description
This delicious Barefoot Contessa risotto cake recipe is a simple and quick way to enjoy creamy, crispy goodness. Made with common ingredients like Arborio rice, Greek yogurt, and fontina cheese, these hot, golden patties are perfect for a comforting meal that’s easy to prepare and full of flavour.
Ingredients
Instructions
- Cook the rice: Bring a large (4-litre) pot of water to a boil over medium-low heat and add 1/2 tablespoon salt and the Arborio rice. Cook, stirring occasionally, for 20 minutes. The rice should be soft. Drain the rice in a sieve and run under cold water until cool. Drain well.
- Prepare the mixture: Meanwhile, whisk together the yogurt, eggs, chives, fontina, 1 1/4 teaspoons of salt, and black pepper in a medium bowl. Add the cooled rice and mix well. Cover with plastic wrap and refrigerate for 2 hours or overnight, until the mixture firms up.
- Preheat oven & prepare panko: When ready to cook, preheat the oven to 120°C (250°F). Spread the panko in a shallow dish.
- Fry the patties: Heat 3 tablespoons of olive oil in a large skillet over medium-low heat. Form balls of the rice mixture using a standard (6cm) ice cream scoop or a large spoon. Flatten the balls into patties about 7.5cm in diameter and 2cm thick. Coat the patties in the panko, turning them to cover evenly. Place the patties in the hot oil and cook, turning once, for about 3 minutes on each side until crispy and golden brown.
- Keep warm: Place the cooked patties on a baking tray lined with parchment paper and keep warm in the oven for up to 30 minutes. Continue cooking in batches, adding more oil as needed, until all the cakes are fried.
- Serve: Arrange the risotto cakes on a serving platter and serve hot.
Notes
- Use Cold Risotto: Ensure your leftover risotto is thoroughly chilled before forming patties. Cold risotto holds together better, preventing the cakes from falling apart during cooking.
- Add Extra Cheese: Incorporate additional cheese into the mixture to enhance flavour and act as a binder, helping the cakes maintain their shape.
- Chill Patties Before Frying: After shaping the patties, refrigerate them for at least 30 minutes. This step firms them up, making frying easier and reducing the risk of breaking.
- Use Panko Breadcrumbs: Opt for panko breadcrumbs instead of regular ones. They create a lighter, crispier crust that adds a delightful texture to the cakes.
- Monitor Oil Temperature: Maintain the oil at medium-low heat. Cooking at the right temperature ensures the cakes cook through without burning the exterior.
Barefoot Contessa Risotto Cakes