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Ina Garten Risotto Cakes

Ina Garten Risotto Cakes recipe
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Print Recipe

Risotto cakes are formed by taking chilled, cooked risotto, shaping it into small patties, coating them with breadcrumbs, and pan-frying until golden. Ina’s version includes lots of Parmesan and a hint of chives or scallions for added flavor and freshness.

Ingredients

Scale

  • 2 cups cooked risotto (cooled)

  • 1 extra-large egg

  • ½ cup freshly grated Parmesan cheese

  • ¼ cup minced scallions or chives

  • ½ teaspoon kosher salt

  • ¼ teaspoon freshly ground black pepper

  • 1 cup panko breadcrumbs, divided

  • 2 tablespoons olive oil

  • 2 tablespoons unsalted butter

Instructions

Step 1: Prepare the risotto mixture

In a large bowl, combine the cooked risotto, egg, Parmesan cheese, scallions (or chives), salt, pepper, and ½ cup of the panko breadcrumbs. Mix until everything is thoroughly combined.

Step 2: Shape the cakes

Using your hands, form the mixture into small patties, about 2½ inches in diameter and ¾ inch thick. Place them on a baking sheet lined with parchment paper.

Step 3: Coat with breadcrumbs

Gently press each risotto cake into the remaining panko breadcrumbs, coating both sides evenly for extra crispness.

Step 4: Chill the cakes

Refrigerate the formed cakes for at least 30 minutes. This helps them hold their shape while frying.

Step 5: Fry until golden

Heat the olive oil and butter together in a large skillet over medium heat. Fry the cakes in batches for about 3–4 minutes per side, until golden brown and crispy. Drain on paper towels.

Step 6: Serve hot

Serve immediately, topped with a sprinkle of extra Parmesan or a few fresh herbs if desired.

Find it online: https://lightblue-kingfisher-834643.hostingersite.com/ina-garten-risotto-cakes/