Risotto Cakes

Name: Risotto Cakes
Ingredients: FOR THE MUSHROOM RISOTTO:; 6 cups Unsalted Chicken Stock; 4 Tablespoons Olive Oil; 2 whole Shallots, Finely Chopped; 2 cups Baby Portabello Mushrooms, Cleaned, Stems Removed, Chopped; 2 cloves Garlic, Minced; 1-1/2 cup Arborio Rice (Italian Short Grain Rice, Used For Making Risotto); 1/2 cups Brandy; 1 teaspoon Salt To Taste; 1 pinch Cracked Black Pepper; 1/2 cups Grated Parmesan Cheese; FOR THE RISOTTO CAKES:; 1 whole Egg, Beaten; 2-1/2 cups Cold, Leftover Risotto; 1/2 cups Panko Bread Crumbs Plus More For Coating The Cakes If Desired; 1/4 cups Italian Bread Crumbs; 1/2 cups Olive Oil; 1 Tablespoon Flat-leaf Parsley, Chopped (optional)

18 ingredients

9 steps

Ingredients

FOR THE MUSHROOM RISOTTO:
6 cups Unsalted Chicken Stock
4 Tablespoons Olive Oil
2 whole Shallots, Finely Chopped
2 cups Baby Portabello Mushrooms, Cleaned, Stems Removed, Chopped
2 cloves Garlic, Minced
1-1/2 cup Arborio Rice (Italian Short Grain Rice, Used For Making Risotto)
1/2 cups Brandy
1 teaspoon Salt To Taste
1 pinch Cracked Black Pepper
1/2 cups Grated Parmesan Cheese
FOR THE RISOTTO CAKES:
1 whole Egg, Beaten
2-1/2 cups Cold, Leftover Risotto
1/2 cups Panko Bread Crumbs Plus More For Coating The Cakes If Desired
1/4 cups Italian Bread Crumbs
1/2 cups Olive Oil
1 Tablespoon Flat-leaf Parsley, Chopped (optional)

Directions

1

Start by making the risotto. Into a saucepan, add the chicken stock and bring it up to a simmer. You need warm/hot stock for this process, not cold stock.
2

Into a medium pot, add the olive oil and heat over medium heat. Then add your shallots, mushrooms, and garlic. Cook for roughly four minutes, then add the arborio rice. Continually stir and cook for about three minutes. Add about 1/4 cup of the hot stock, and then add the brandy. Stir. The liquid should quickly begin to evaporate.
3

Now here is the trick, and you must stick with this. When you are adding your stock, you will want to keep stirring while the liquid evaporates. Throw in 2 cups of the chicken stock, and stir until the stock evaporates. Continue this process with the remaining stock. Begin tasting for tenderness. You want the risotto to be creamy and tender. Once done, season with salt and pepper, and the grated cheese. Stir and serve immediately. Enjoy, then when you are done eating this as a side dish, let it cool. Then cover and refrigerate overnight.
4

The following day is when you make your risotto cakes.
5

Into a bowl, add the egg, and beat it until nice and smooth. Add the cold risotto and the breadcrumbs. Mix to combine then form them into cakes. I use a ring mold, as I like a great presentation. If you do not have ring molds, then form them into patties with your hands.
6

Heat a large skillet on medium heat and add the olive oil. Bring the oil up to temperature, then add the risotto cakes in an even layer (leave space between them). I like to add a bit more of the panko breadcrumbs to the top and bottom of each risotto cake.
7

Cook for about 3 minutes per side, or until nice and golden on each side. Manage your heat as well so that you do not burn the cakes. When I flip the risotto cakes the first time, I place the lid on the skillet, and reduce the heat to medium-low to ensure the risotto cakes get heated through. Then I uncover, raise the heat to medium, and continue to cook until both sides are nice and golden brown.
8

Remove them from the skillet with a slotted spatula and serve. Shower with chopped parsley if you prefer.
9

These risotto cakes are super yummy. No lie. They are everything you love in a risotto. But actually they are better because they have this great crispy exterior and this awesome creamy interior.