MUSHROOM RISOTTO CAKES
Categories Cheese Mushroom Rice Appetizer Side Sauté Quick & Easy Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 side-dish servings
Number Of Ingredients 5
Steps:
- Put oven rack in middle position and preheat oven to 350°F. 3Form chilled risotto into 8 (3/4-inch-thick) patties using wet hands. Put flour, eggs, and bread crumbs in 3 separate shallow bowls. Coat 1 cake with flour, tapping off excess, then egg (letting excess drip off), and then bread crumbs. Transfer to wax paper. Repeat with remaining cakes.
- Heat 3 tablespoons oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then sauté 4 cakes, turning over once, until browned, 5 to 6 minutes total. Transfer with a slotted spatula to a paper-towel-lined baking pan and keep warm in oven. Heat remaining 3 tablespoons oil and sauté remaining 4 cakes in same manner.
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Sathi Hossen
[email protected]I've made these several times now and they're always a hit. They're a great way to use up leftover risotto.
Shanzay Khawaja
[email protected]These were the perfect appetizer for my dinner party. They were easy to make and everyone loved them.
Sanjay Ghimire
[email protected]I was skeptical about making these because I'm not a big fan of mushrooms, but they were actually really good! I would definitely make them again.
0lexa plays
[email protected]These were a bit more work than I expected, but they were worth it. They were so delicious and everyone at the party loved them.
Nisar SahiB
[email protected]I've never had risotto cakes before, but these were amazing! I will definitely be making them again.
Emmanuella Bazolakio Dimu
[email protected]These were delicious! I made them for a party and everyone loved them. They were the perfect finger food.
Emelie.Kelvin Kelvin
[email protected]Overall, I thought these risotto cakes were a good recipe. They were easy to make and they turned out pretty well. I would definitely make them again, but I would make a few changes.
Imran Hawladar
[email protected]These risotto cakes were a bit too oily for my taste. I think I would use less oil next time.
Bos Pagla
[email protected]I had some trouble getting the risotto cakes to hold together. I think I might have needed to cook the risotto for a little longer.
Ndawula Regan
[email protected]These risotto cakes were a bit bland for my taste. I think I would add more herbs and spices next time.
Eddie Barrientos
[email protected]I was looking for a new way to make risotto and I found this recipe. It was easy to follow and the risotto cakes turned out great! They were crispy on the outside and creamy on the inside. I will definitely be making these again.
ranil rupasinghe
[email protected]These risotto cakes were a great way to use up leftover risotto. They were easy to make and they turned out really well. I would definitely make them again.
Lisa Salie
[email protected]I'm not a huge fan of mushrooms, but I really enjoyed these risotto cakes. The mushroom flavor was subtle and not overpowering. I would definitely make these again.
Maktoum bin Monham
[email protected]These risotto cakes were a bit more work than I expected, but they were worth it. They were absolutely delicious! I served them with a simple green salad and they were the perfect meal.
Ethan Musawenkosi
[email protected]I was skeptical about making risotto cakes, but I'm so glad I tried it! They were so easy to make and they turned out so delicious. I loved the combination of the crispy exterior and the creamy interior.
Shah Fasial Shah
[email protected]I've made these risotto cakes several times now and they always turn out perfectly. They're a great way to use up leftover risotto, and they're also a delicious and elegant appetizer.
Tammy Napier
[email protected]These risotto cakes were a hit! They were crispy on the outside and creamy on the inside, and the mushroom flavor was amazing. I will definitely be making these again.