Risotto Cakes

Hey Guys!

I am sharing with you a really simple way to make risotto a little more user friendly. Many of us are fans of risotto, but it would seem a bit impractical to serve it at a party. This method makes for a great appetizer, or for your mini buffet for guests to help themselves, and stay out of your kitchen. You know there is always one person who has to snoop around your cabinets. Best friends don't count.

If you have a risotto recipe already, use it! If you need help learning how to make risotto. CLICK HERE
The only difference here is, you will not cook it all the way, but 7/10 of the way. There should still be a bite to it, but not so much to where it gets stuck in your teeth.

Lay it out on a sheet tray. This is actually how it is done in restaurants. What? Did you think we made your order from scratch? No way! We par cook it half way and finish it when it's time to order. When your risotto is cooled down to room temperature, transfer it to the fridge. Notice how there is still liquid in my sheet tray? It will absorb into your high starch rice (I used Aborio since it is most commonly available).

If you were to completely cook rice, it would dry out, and have a mushy texture once cakes were done. Not good!


Why can't I just cool it off in the fridge instead of keeping it out first? You never want to use your fridge to bring down a temperature from something straight out of the oven/pan because you raise the temperature of your fridge, which can lead to food borne illness. Cool down first, then transfer into fridge to chill.

Get a bowl of water for your hands. Just like a sushi chef/sushi bartender would do. Keep hands damp and clean. 

1. Gently form a small ball, and lightly press to flatten it out a bit.
2. Gently press onto plate of preferred breadcrumbs (Don't recommend panko for this. Absorbs too much moisture from risotto!)
3. Sheet tray, parchment paper lined, place breaded risotto balls into freezer.

Why can't I just fry them now? I'm a food snob, and frozen food is not fresh or fancy! Okay, food snob. Next time you go to your favorite steak house, remember your fried apps are frozen! If you don't freeze them, they will fall apart. Freeze them for a half an hour- an hour. This prevents them from falling apart, and from them absorbing so much oil. It doesn't mean it's bad quality.

Oil, canola. Why? It has a higher smoke point. Peanut oil is amazing. However, you have to keep your guests into consideration. What if someone has a peanut allergy? What if a child who wants to taste a yummy treat has an allergy? Canola is a neutral oil meaning it has no taste. You want YOUR recipe to shine! 

Temperature? 350-375. Do not add in your cakes if your oil isn't ready. Test one out, if it isn't sizzling immediately, do not submerge it and wait. You're just absorbing all of that oil. We don't want grease cakes!

Olive oil isn't good for deep frying, in my opinion. Lower smoke point, which means the properties break down quickly, and it leaves a big crumbly mess in your pot. This is why when you're finishing up your last batch, it will have a bitter after taste.

Risotto cakes should have a light, crispy exterior, and a creamy interior.I used a variety of minced mushrooms and clarified onions. I seasoned with truffle salt (no truffle oil please for the love of god) and freshly grated nutmeg. Nutmeg really enhances the sweetness earthy mushrooms have. It compliments the entire bite tremendously without overwhelming it. Just a touch, but don't be too shy!

I hope you found this information useful. YOU need to be the conductor, and your imagination & ingredients, your orchestra.

Enjoy!

Amber~