Risotto Cakes Recipe

Infuse saffron

Place saffron threads in 2 tablespoons hot water and let steep 8–10 minutes to release color and aroma.

Sweat aromatics

In a medium saucepan or wide sauté pan, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the diced onion and cook, stirring occasionally, until translucent, about 4–5 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Toast rice

Add the Arborio rice and stir to coat with oil/butter. Cook, stirring, 1–2 minutes until the edges of the grains look translucent.

Deglaze

Pour in the white wine and stir until mostly absorbed.

Cook risotto

Begin adding the hot stock, about 1/2 cup at a time, stirring frequently and allowing the liquid to be mostly absorbed before adding more. Continue this process for 18–22 minutes, until the rice is tender but still slightly al dente and the mixture is creamy. Stir in saffron with its soaking liquid about halfway through the stock additions so the color distributes evenly.

Finish risotto

When the risotto is creamy and the rice cooked, remove from heat. Stir in remaining 2 tablespoons butter, grated Parmesan, salt, pepper, and chopped parsley if using. Taste and adjust seasoning. Spread the risotto in an even layer on a rimmed baking sheet or shallow pan to cool (helps it set) about 20–30 minutes until cool but not frozen.

Form cakes

Once risotto is cooled and tacky, scoop about 3 tablespoons of risotto per cake (or 1/4 cup for larger cakes) and form into rounds about 2.5–3 inches in diameter and 1 inch thick. Place on a tray lined with parchment. You should get about 10–12 small cakes from this quantity.

Bread the cakes

Set up a dredging station: bowl of flour, bowl of beaten eggs, bowl of panko. Lightly dust each risotto cake in flour, shake off excess, dip into beaten egg, then press into panko to coat thoroughly. Place on a plate and refrigerate 10–15 minutes to help coating adhere.

Shallow fry

In a large skillet, heat 2 tablespoons olive oil plus enough vegetable oil to come 1/8–1/4" up the side of the pan over medium heat until shimmering. Fry cakes in batches, 2–3 minutes per side, until golden brown and crisp. Do not overcrowd. Transfer to a rack or paper towel-lined tray and keep warm in a low oven (200°F / 95°C) while you finish remaining cakes.

Prepare poaching liquid

In a shallow wide saucepan or sauté pan, combine 4 cups water, 1/4 cup white wine (if using) and 1 teaspoon salt. Bring to a simmer over medium heat.

Poach asparagus

Add trimmed asparagus spears in a single layer. Poach gently for 2–4 minutes depending on thickness until bright green and tender-crisp. Use tongs to transfer asparagus immediately to an ice bath or a plate to stop cooking. Keep warm or reheat briefly before plating. Finish with a squeeze of lemon just before serving.

Cook mushrooms

Heat 1 teaspoon olive oil in a small skillet over medium-high heat. Add finely chopped mushrooms and cook, stirring, until the mushrooms release their moisture and brown slightly, about 5–6 minutes. Season lightly with a pinch of salt. Remove from heat and cool to room temperature.

Combine aioli

In a small bowl, mix the cooled mushrooms with mayonnaise, minced garlic, lemon juice, Dijon mustard, salt, and pepper. Taste and adjust acidity or salt. For a smoother aioli, pulse once or twice in a mini food processor or use an immersion blender to slightly puree while keeping some texture. Chill until ready to serve.

To plate, spread a spoonful of mushroom aioli on each plate as a base. Place a warm risotto cake on top. Fan 3 asparagus spears across the cake. Drizzle or dot additional aioli if desired. Garnish with microgreens or chopped chives and a light dusting of extra grated Parmesan. Serve immediately.