Risotto Cakes Recipe

Prepare time: 10 mins
Cook: 8 mins
Ready in: 18 mins

I’m Going To Show You How To Make Risotto Cakes.


  • All-Purpose Flour
  • Some Bread Crumbs
  • Some Eggs
  • Some Freshly Grated Parmigiano
  • Salt
  • Some Garlic
  • Pepper
  • Some Olive Oil
  • Mushroom
  • Zucchini
  • Eggplant



You’ll need some bread crumbs, all-purpose flour, some eggs, some freshly grated parmigiano, some garlic this is just granulated garlic salt and pepper we’re gonna need some leftover risotto and some olive oil now you can use any results that. You want I just happen to make mushroom risotto. I rather make some type of stuff eggplant or zucchini or mushrooms or make arancini. I just I think result it needs that sort of smooth texture and it’s best in as soon as.you’re done cooking it so that’s why I don’t like to reheat it and eat it as a result oh but you certainly could I’m just going to scramble my eggs here a little bit of salt and pepper. I’m making an assembly line to have my breading station ready and I have some olive oil turn it down over medium-high heat preheating in a large skillet so now that I have my eggs ready.


I want to season my flour with some salt and pepper along with my breadcrumbs and I have Italian seasoned breadcrumbs but I don’t like you to have a whole lot of flavor so and then we’re going to put my coming Gianna right into the breadcrumbs along with some wearing a little garlic for extra flavor.I have the heck just mix it all together so now that you have your breading station ready you’re pretty much ready to make your cakes.I take an ice cream scoop I put it right into the flour so it doesn’t get really sticky cover that up and then you dredge it into the egg and then you dip it into bread crumb there you go and I don’t hold together as it cooks so don’t don’t fear and then just put these on a baking sheet so I have a few ready to cook up a batch all right so the cakes are formed and my oil is hot so now. I’m just going to gently because it can fall apart but that’s okay put them into the hot oil and don’t mess with them until.


You’re ready to flip and these will take about three minutes aside the inside is already cooked so you’re really looking for the outside to get nice and crispy.I’m most likely going to do this in batches because I don’t want to overcrowd the pan and cause the heat to drop way too much my risotto cakes cooked for about three and a half minutes on each side on a medium high heat and I put them on a paper towel lined plate and they’re perfect now I cut mine.I put one on my plate because I you know I’m going to give this a try a really crispy on the outside.