Ina Garten Risotto Cakes Recipe
Ina Garten Risotto Cakes Recipe is a smart and tasty way to use leftover risotto. These cakes are crispy outside and creamy inside. They feel fancy but are very easy to make.
Ingredients
- 3 cups cooked risotto cold
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 1/2 cup mozzarella cheese shredded
- 1/3 cup breadcrumbs
- 2 tablespoons chopped parsley
- Salt to taste
- Black pepper to taste
- Olive oil for frying
Instructions
Prepare the Risotto
- Place cold risotto in a large bowl. Break it gently using a spoon.
Add Egg and Cheese
- Add egg, Parmesan and mozzarella. Mix until everything is well combined.
Season the Mixture
- Add salt, black pepper and parsley. Stir gently to spread flavors evenly.
Add Breadcrumbs
- Mix in breadcrumbs slowly. The mixture should hold shape, not feel dry.
Shape the Cakes
- Take small portions. Shape into flat round cakes using your hands.
Heat the Pan
- Heat olive oil in a non-stick skillet over medium heat.
Cook First Side
- Place cakes carefully in hot oil. Cook for 3–4 minutes until golden.
Flip Carefully
- Flip gently using a spatula. Cook the other side until crispy.
Drain Excess Oil
- Remove cakes. Place on paper towels to absorb extra oil.
Serve Warm
- Serve hot for best texture and flavor.
Notes
- Always use cold risotto for better shape.
- Do not overcrowd the pan while frying.
- Use medium heat for even browning.
- Add more cheese for extra richness.