Risotto Cakes

This recipe is perfect for using leftover risotto. Using cold risotto will make the cakes easier to shape. The Risotto Carbonara I used already had eggs in the mixture but if you use another risotto like Saffron Risotto, I would mix a beaten egg into the risotto before shaping into cakes to help them hold their shape.

Risotto Cakes

recipe inspired by Ina Garten

2 cups cold Risotto Carbonara or leftover risotto of your choice

1 cup panko

1/3 cup extra-virgin olive oil plus additional for drizzling cakes

1/3 cup champagne vinegar

1 large clove garlic

2 teaspoons dried oregano

1 teaspoon salt, plus more for seasoning

½ teaspoon freshly ground black pepper

Baby arugula or baby spinach, for serving

Preheat the oven to 375ºF.

Make the risotto cakes:

Spread the panko in a shallow dish. Heat 3 tablespoons of olive oil in a large skillet over medium-low heat. Form balls of the rice mixture using a standard (2 ¼ inch) ice-cream scoop or a large spoon. Pat the balls into patties 3 inches in diameter and ¾ inch thick. Dredge the patties in the panko.

Drizzle the patties with olive oil and bake for 15 minutes. Flip the cakes over, and bake for another 10-15 minutes or until nicely browned.  

Make the vinaigrette:

Blend the vinegar, garlic, oregano, 1 teaspoon of salt, and ½ teaspoon black pepper in a blender until the garlic is finely chopped. With the blender running, slowly blend in 1/3 cup olive oil.

Arrange a mound of baby arugula on a plate and drizzle with the vinaigrette. Place a risotto cake on top and serve.