Italian Risotto Cakes
A few years ago I wrote a great informative post on How to Make Perfect Risotto, including the mistakes to avoid. That post is worth reading through, as I did a lot of research with the Italians I trust.
Italians take their risotto very seriously. There are strong arguments on how much broth to rice ratio, as well as whether to add in heavy cream at the end, which authentic risotto should never ever have. I solve some of that debate, but then tell you, you must be the judge of the broth. I will give you a guideline that has been tested many times, but your own eyes will tell you when it’s done.
A good risotto can also make good leftovers.
A Funny/Not Funny Story about Risotto while Dining Out
I have a funny story about risotto. Last September we were at a very expensive Nashville restaurant. There was a dish on the menu, pumpkin seed risotto. One would think it was a dish that had rice and pumpkin seeds. However, in today’s super trendy world of celebrity chefism, it was just a dish of pumpkin seeds.
We had to sit through what felt like a full 20 minute description of the chef’s food and this “risotto.
When the pumpkin seed risotto was served, it was a bowl of seeds. We asked where the rice was and we were told it’s a riff on risotto.
That’s not what we thought or we wouldn’t have ordered it. When I said “that’s not really risotto,” I was told by the server “risotto has changed through the ages.” Another food blogger was with us, who is also Italian. It was actually her dish.
I said, “no, risotto is risotto. If you say risotto, you need to serve risotto. It hasn’t changed through the ages. You should tell people you’re giving them a bowl of pumpkin seeds and call it stewed pumpkin seeds but please don’t call it risotto.
By the way, Google defines risotto as an Italian dish of rice cooked in stock with other ingredients such as meat and vegetables.
It is NOT seeds! I actually take offense to wonder bread chefs messing with Italian food. Too harsh? It was my birthday!
We left hungry, went to Fido’s Coffee House and had cake and coffee for dinner. It’s a night we will never forget.
We gave it an honest review on open table and the chef wrote to me and was nearly raging, claiming I was one-sided and unfair to him. He talked down to me as if I wasn’t “foodie hipster” enough to get it. Sorry/not sorry.
If you know me around here for the past nine years, I do not get into arguments with chefs, nor do I post anything negative. This was my exception,
You don’t need to be foodie hipster coolness to understand Italian food. Risotto is classic Italian comfort food, made with care and finesse. A few months later, he was not longer working there.
This stirred me up so much, I had to come home and make authentic risotto, which led to risotto cakes.
This is risotto.
That’s when my risotto cakes were born.
I made the risotto cakes from the above risotto the next day!
The crispiness on the outside and the gooeyness on the inside makes this the perfect comfort food bite.
These risotto cakes are so easy, and quite versatile. You can eat them for lunch as a stand alone. You can enjoy them as a side or appetizer for dinner. You can make them small and serve them at a party.
This is made with my basic risotto recipe, but it would be stellar with this caramelized vidalia onion and corn risotto.
My favorite way to eat Italian Risotto Cakes is to top one with an egg and have it for breakfast.
I oven bake my fried eggs and you can find that recipe here.
I added in a little bit of grated mozzarella to the mix and very lightly applied some tapioca flour. I think you could honestly skip the flour because you’re going to make this with cold risotto.
I thought back and forth if I would want a sauce for these and I decided no, but I’m not opposed. I would love to know what you think?
Here are a few ideas from some of my fellow bloggers.
How to Make Aoili from House of Nash
Easy Allioli – Catalan Garlic Sauce from Fuss Free Flavours
- 2 cups risotto (recipe here)
- ¼ cup mozzarella cheese, shredded
- 2 to 4 tablespoons avocado oil for frying
- ½ cup tapioca flour or all purpose flour
- chopped parsley for garnish
- parmesan cheese for garnish
- Add shredded mozzarella to risotto cakes.
- Season with salt and pepper if necessary.Heat oil in frying pan to medium high.
- Form into patties, Dredge lightly in tapioca flour. (I didn't use flour).
- Once placed in pan, turn heat to medium. Turn when golden brown, about 4 minutes each side.
- Garnish with parsley and parmesan cheese.
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