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Risotto Cakes

1 box Lundberg Organic Alfredo Risotto, prepared according to directions
1 1/2 cups breadcrumbs - divided
3/4 cup grated Parmigiano Reggiano
2 Harvest Haven eggs + 1 egg yolk
sunflower oil to fry
chives to garnish - optional

Into a bowl, mix together 1/2 cup breadcrumbs, cheese, 1 egg yolk, cooked risotto.

Scoop out 1/4 cup of mixture. Shape into a ball, then flatten into a patty. Transfer to rimmed baking sheet lined with parchment or a silicone mat. Repeat with remainder of mixture.

Transfer to refrigerator and chill for a minimum of 15 minutes.

Into a shallow bowl beat remaining 2 eggs. Place remaining breadcrumbs in another shallow bowl.

Dip risotto cakes into egg, then into breadcrumbs to coat. Repeat with remainder.

Pour enough oil into large skillet to coat bottom. Heat over medium-high heat. Working in batches, sauté cakes until crisp and brown on each side. Approximately 2 - 3 minutes per side.

Transfer cooked cakes to a plate lined with a paper towel.

Garnish with optional chives and additional grated Parmigiano if desired.

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