Cheese-Stuffed Risotto Cakes

Name: Cheese-Stuffed Risotto Cakes
Yield: Makes 10 cakes; 4–5 servings
Ingredients: Smoked mozzarella cheese, 1/4 pound; Leftover risotto or Basic Risotto, cold, 2 1/2 cups; Rice bran or canola oil for frying; All-purpose flour, 1/2 cup; Large egg, 1; Panko bread crumbs, 1 cup

Risotto Italian Dinner Party Rice Vegetarian Appetizer Snack Panko Breadcrumbs

Save (62)

Rate

Makes 10 cakes; 4–5 servings

0 Ratings

Ingredients (6)

Smoked mozzarella cheese, 1/4 pound
Leftover risotto or Basic Risotto, cold, 2 1/2 cups
Rice bran or canola oil for frying
All-purpose flour, 1/2 cup
Large egg, 1
Panko bread crumbs, 1 cup

Try Amazon Fresh

Get fresh food news delivered to your inbox

Stuffed with smoked mozzarella cheese and then coated with crisp bread crumbs, these pleasingly rich, creamy textured rice cakes make a big flavor impact with little effort. Inside each crisp, golden brown cake is a smoky, oozy surprise for your guests.

from: Williams-Sonoma New Flavors for Appetizers by Amy Sherman

Get The Cookbook

Williams-Sonoma New Flavors for Appetizers

Classic Recipes Redefined

Save

Buy Now

Instructions

1Cut the cheese into 10 thin, 2-inch-square pieces. Scoop up 1/4 cup of the cold risotto and shape it into ball between your palms. Make an indentation in the ball with a fingertip and press a piece of the cheese into the cavity. Bring the rice over the cheese to cover it completely, and then flatten the rice into a cake 3 inches in diameter and 1/2 inch thick. Repeat with the remaining risotto and cheese to make 10 cakes.
2Preheat the oven to 200°F. Line a large baking sheet with paper towels and place a wire rack on top. Pour the oil into a large, heavy frying pan to a depth of 1/2 inch and warm over high heat until very hot.
3While the oil is heating, place the flour, egg, and bread crumbs in 3 separate bowls; lightly beat the egg. One at a time, dip the risotto cakes in the flour, coating both sides and shaking off the excess. Next, coat both sides of the cakes with the egg, allowing the excess to drip off. Finally, coat the cakes with the bread crumbs, again shaking off the excess. Set the coated cakes aside on a plate as you work.
4Working in batches to avoid crowding the pan, fry the coated cakes in the hot oil until golden brown and crisp on the first sides, about 2 minutes. Using a slotted spatula, turn the cakes over and fry on the second sides until golden brown, about 2 minutes longer. Transfer the cakes to the rack to drain and keep warm in the oven. Cook the remaining cakes in the same way, adding more oil to the pan as needed.
5Arrange the cakes on a warmed platter and serve right away.

Load Comments

Recommended from Chowhound

How to Make Pastrami Beef Tongue

(10:03)

Video from CHOW-TO

Offal is having a big moment in the food world, which prompted Guillermo (a self proclaimed offal lover) to visit chef Jeremy Salamon (one of NYC's youngest LGBTQ rising star chefs) at The Eddy, right on time to celebrate Pride month. Jeremy's critically-appraised, mostly Hungarian menu, was inspired by his grandmother’s recipes. Offal is a staple of Eastern European cuisines, so it made sense to make delicious pastrami beef tongue. Let's tongue for Pride! PS: The Eddy will be closing it's doors this Monday 6/17 after dinner service - New Yorkers: the restaurant will be offering all guests a 25% discount on their check (no minimums, no maximums, no questions asked).