Sarra Ina Garten’s risotto cakes are crisp, panko-coated rice cakes with a creamy inside of Arborio rice, Italian Fontina, Greek yogurt, and chives. You chill the mixture, form it into patties, and pan-fry them until golden. Best of all, you do not need leftover risotto, and it serves six.
This recipe is from Ina’s Barefoot Contessa Back to Basics (2008). She got tired of waiting for leftover risotto, saying she “used to have to wait until I made risotto” just to make the cakes. So she created a from-scratch version, boiling the Arborio rice like pasta instead of stirring a real risotto.
The make-or-break step is chilling the rice mixture before you fry. The eggs and Fontina set as it firms up over a couple of hours, which is what lets the patties hold their shape. Skip the chill and the loose mixture spreads and falls apart in the hot oil.
Ina Garten Risotto Cakes Recipe
Course: AppetizersCuisine: AmericanDifficulty: Easy6
servings10
minutes40
minutes160
kcalMake-ahead rice cakes you can shape early and fry just before dinner. Serve them as a side with roast chicken, as an appetizer, or topped with a fried egg for brunch.
Ingredients
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Kosher salt
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1 cup (200 g) uncooked Arborio rice
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1/2 cup (120 g) Greek yogurt
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2 extra-large eggs
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3 tablespoons minced fresh chives
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1 1/2 cups grated Italian Fontina cheese (5 oz / 140 g)
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1/2 teaspoon freshly ground black pepper
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3/4 cup (45 g) panko (Japanese dried bread flakes)
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Good olive oil, for frying
Directions
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Boil the rice: Bring a large pot of water to a boil with 1/2 tablespoon salt. Add the Arborio rice and cook, stirring occasionally, for 20 minutes, until quite soft.
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Cool it: Drain the rice in a sieve and run it under cold water until cool. Drain well.
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Mix the base: Whisk together the yogurt, eggs, chives, Fontina, 1 1/4 teaspoons salt, and the pepper. Add the cooled rice and mix well.
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Chill: Cover with plastic wrap and refrigerate for 2 hours or overnight, until firm.
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Form and coat: Spread the panko in a shallow dish. Scoop the rice mixture and pat into patties 3 inches wide and 3/4 inch thick. Coat in panko, turning once.
- Fry: Heat 3 tablespoons olive oil in a large skillet over medium-low heat. Cook the cakes about 3 minutes per side, until crisp and browned. Keep warm in a 250F oven and fry the rest in batches.
Notes
- Boil the Arborio like pasta, in plenty of salted water. You want it quite soft, since it does not get a second cook the way risotto does.
Fry over medium-low, not high heat. Low heat lets the inside warm and the cheese melt while the panko slowly turns golden, instead of burning.
Use Italian Fontina for the creamy melt. It is mild and melts smoothly into the center, where a firmer cheese would stay rubbery.
FAQs
Do I need leftover risotto to make risotto cakes?
No, and that is the clever part of Ina’s recipe. She skips the risotto entirely and boils Arborio rice like pasta, then binds it with yogurt, egg, and cheese.
If you do happen to have leftover risotto, you can use it. Swap in about two cups of cold risotto in place of the boiled rice.
Can I make risotto cakes ahead of time?
Yes, they are built for it. Mix the rice base and refrigerate it overnight, or shape and coat the patties earlier in the day.
Ina fries them just before serving, since they are best hot and crisp. If you fry ahead, reheat them in a 350F oven to bring back the crunch.
What do you serve with risotto cakes?
They make a great side for grilled fish or roasted vegetables, or a light lunch with a green salad dressed in a Balsamic Dressing.
For an appetizer, serve them small with marinara for dipping, or with a creamy Green Goddess Dressing spooned alongside.
Why are my risotto cakes falling apart?
The most common cause is not chilling the mixture long enough, so it stays too loose to hold together. Give it the full two hours.
Make sure you drained the boiled rice really well too, since extra water makes the mix wet. And do not flip the cakes until the first side is set and browned.
Can I bake or air-fry risotto cakes instead of frying?
You can, for a lighter version. Brush or spray the panko-coated cakes with oil and bake at 400F for about 20 minutes, flipping halfway.
An air fryer works the same way at 375F. They will be a little less crisp than pan-fried, but still good.
