Risotto Cakes Recipe

Cooking Directions

1. 1

   Prepare the Risotto

   In a saucepan, bring the vegetable broth to a simmer over medium heat. In a separate pan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.

2. 2

   Cook the Rice

   Add the Arborio rice to the saucepan with the onion and garlic. Toast the rice for about 2 minutes, stirring continuously. Gradually add the simmering vegetable broth one ladle at a time, stirring frequently, until the rice is creamy and al dente, about 18-20 minutes. Season with salt and black pepper to taste.

3. 3

   Cool the Risotto

   Once the risotto is cooked, remove it from heat and let it cool for about 15 minutes. Stir in the grated Parmesan cheese and chopped parsley.

4. 4

   Form the Cakes

   Once the risotto has cooled, mix in the beaten eggs and breadcrumbs. Shape the mixture into patties or cakes, about 2 inches in diameter.

5. 5

   Fry the Cakes

   In a large skillet, heat the remaining olive oil over medium heat. Add the risotto cakes and cook until golden brown and crispy on both sides, about 3-4 minutes per side.

6. 6

   Serve

   Remove the cakes from the skillet and drain on paper towels. Serve warm with a side of marinara sauce or your favorite dipping sauce.