Herb Risotto Cakes

Sunday, May 6, 2012

Remember when I posted this Herb Risotto and told you that I made something freaking awesome with the leftovers?  Well here they are.   I was thinking of what to make for dinner and asked Mr. Schwartz what he wanted.  His reply, "something simple, hot dogs?  What were you thinking."  Me:  "Oh, well either hot dogs or Herb Risotto Cakes."  Mr. Schwartz: "Yeah I was thinking either hot dogs or herb risotto cakes." 

I'm so glad we went with the risotto cakes. Don't get me wrong, I love a hot dog, but these things are out of this world.  Creamy in the middle with a golden crispy crust.  I might like these even better than the risotto the first day.  Hard to tell.  It was a perfect weeknight dinner along with a crisp green salad.  

Musical Selection:  Escape by: Enrique Inglesias.  I'm watching E! as I type this and he was just on…I needed to hear Escape immediately.  You're welcome. 
Pour about a cup of Italian seasoned bread crumbs onto a plate.
Using a cookie scoop (I used the Pampered Chef's muffin scoop) portion out little balls of the leftover risotto. 
Take it between your hands and smash it so it makes a flat patty.
Flip it over in the breadcrumbs.  Make sure you get the edges as well.
Preheat a large skillet with butter and a drizzle of olive oil.
Place the cakes in the skillet and pan fry them until they are golden brown on each side.  Flip them gently as a few of mine fell apart.
A few minutes later and you will have these perfect golden brown risotto cakes.
I have no words. 
Nope, none at all.

Herb Risotto Cakes
Left over Herb Risotto (recipe found: here)
1 cup (more or less depending on how much risotto you have left) Italian seasoned breadcrumbs
1 tablespoon butter
2 tablespoons olive oil

Pour the breadcrumbs onto a plate.

Portion out balls of the risotto, flatten into patties.  Flip the cakes in the breadcrumbs, make sure to get the sides as well.

Preheat a large skillet on medium high heat and melt the butter and olive oil.

Place the cakes into the skillet and pan fry until golden brown, about 2-3 minutes on each side.  Flip carefully as they fall apart easily.


Recipe by: Mrs. Schwartz


  1. Oh I am drooling now :). I can imagine these with chopped artichokes or sauteed mushrooms stuffed inside them :).

  2. It's been so long since I have had risotto! You're making me want to make an enormous batch to eat with dinner and then make risotto cakes. Looks awesome!


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