The Best Barefoot Contessa Risotto Cakes Recipe for Beginners

Risotto cakes elevate leftover rice into a culinary masterpiece that transforms ordinary ingredients into something extraordinary.

These crispy, golden delights offer a delectable solution for reimagining classic comfort food.

Home cooks adore how simple pantry staples can become an impressive dish with minimal effort.

Creamy interiors contrast beautifully with perfectly browned exteriors, creating a textural experience that delights the senses.

Small patties packed with rich flavors bring restaurant-quality elegance to your home kitchen.

Each bite promises a harmonious blend of cheese, herbs, and perfectly seasoned rice.

Crisp edges and tender centers make these cakes an irresistible treat that will have everyone asking for seconds:

Smart Storage for Risotto Cakes

• Freeze Strategically: Safeguard your risotto cakes by individually wrapping them in plastic wrap, then storing in a freezer-safe container. Frozen cakes maintain peak quality for up to 3 months, offering a convenient make-ahead option for busy meal planners.
• Refrigerate Wisely: Seal leftover risotto cakes in an airtight container, ensuring maximum freshness for 3 days. Place a small piece of parchment paper between layers to prevent sticking and maintain their delicate crispy exterior.
• Reheat Perfectly: Restore risotto cakes' original crispiness by warming them in a preheated oven at 350°F for 10-15 minutes. Avoid microwave reheating, which can make the cakes soggy and compromise their delightful texture.

Innovative Spins on Risotto Cakes

• Mediterranean Magic: Swap fontina with crumbled feta cheese and add chopped sun-dried tomatoes and fresh oregano for a Greek-inspired flavor profile. Mix in diced roasted red peppers for extra Mediterranean flair.
• Spicy Southwest Crunch: Incorporate pepper jack cheese, minced jalapeños, and cilantro into the rice mixture. Top with a quick salsa made from diced tomatoes, red onions, and lime juice before serving for a zesty kick.
• Earthy Forest Option: Replace fontina with wild mushroom-infused gruyère cheese. Fold in sautéed wild mushrooms like porcini and shiitake, and sprinkle fresh thyme throughout the mixture for a rich, woodsy undertone.
• Vegetable Garden Blend: Mix in finely chopped roasted zucchini, caramelized onions, and grated carrots. Use parmesan instead of fontina for a lighter, more vegetable-forward risotto cake that celebrates fresh garden produce.

Closing Reflections on Risotto Cakes

Barefoot Contessa’s risotto cakes offer culinary magic for home chefs seeking gourmet experiences.

Rich flavors meld perfectly within crispy panko-crusted exteriors, creating restaurant-quality appetizers.

Italian-inspired ingredients dance harmoniously through each carefully crafted bite.

Sophisticated yet approachable, these risotto cakes elevate simple meals into memorable dining moments.

Weekend entertaining or weeknight dinners become extraordinary with this foolproof recipe.

Passionate cooks and curious epicureans: feast with enthusiasm, share this delectable discovery across social platforms, spark conversations about these irresistible golden treasures, and inspire fellow kitchen adventurers to embrace delicious creativity.

Delight in Savory Risotto Cakes

• Craft Gourmet Comfort: Transform ordinary rice into crispy, golden patties that elevate home cooking to restaurant-quality deliciousness, creating a sophisticated yet approachable dish that feels like a culinary adventure.
• Versatile Meal Magic: Perfect for elegant appetizers, brunch gatherings, or creative side dishes that impress guests with minimal effort, these risotto cakes blend professional techniques with simple ingredients for a wow-factor meal.
• Texture Paradise: Experience the ultimate contrast between a crunchy panko exterior and a creamy, soft interior that delivers a satisfying bite, combining crisp golden edges with smooth, rich rice filling that melts in your mouth.

Essential Picks for Risotto Cakes

Main Ingredients:

• Arborio Rice: Creamy, short-grain Italian rice perfect for making risotto with soft texture.
• Fontina Cheese: Rich, melty Alpine cheese with buttery flavor that adds depth to the risotto cakes.
• Plain Yogurt: Provides moisture and helps bind the rice mixture together.
• Eggs: Crucial for holding the risotto cakes together and adding structure.

• Chives: Fresh, mild onion-like herb that adds a delicate green flavor and visual appeal.
• Salt: Enhances overall taste and balances other ingredients.
• Black Pepper: Adds subtle heat and complexity to the risotto cakes.

• Panko Breadcrumbs: Light, crispy Japanese-style breadcrumbs that create a golden, crunchy exterior.
• Olive Oil: High-quality oil for frying that provides rich flavor and helps achieve a crispy texture.

Simple Guide to Risotto Cakes

Step 1: Boil Rice

Grab a large pot and fill it with water. Bring to a gentle bubble over medium-low heat. Sprinkle in salt and add Arborio rice. Stir occasionally while cooking for 20 minutes until rice becomes super soft. Drain rice in a sieve and rinse with cold water until cooled. Drain completely.

Step 2: Create Creamy Mixture

• Yogurt
• Eggs
• Chives
• Fontina cheese
• Salt
• Black pepper

Fold in the cooled rice and mix thoroughly. Cover with plastic wrap and chill in refrigerator for 2 hours or overnight to help mixture set.

Step 3: Prepare Crispy Coating

Preheat oven to 250°F. Spread panko breadcrumbs in a shallow dish, creating a golden crunchy surface for coating.

Step 4: Shape and Fry Patties

Heat olive oil in a large skillet over medium-low heat. Use an ice cream scoop or large spoon to form rice balls. Gently flatten into patties about 3 inches wide and 3/4 inch thick. Roll each patty in panko, ensuring complete coverage. Fry patties for 3 minutes per side until crispy and golden brown.

Step 5: Keep Warm

Transfer cooked patties to a parchment-lined baking tray. Place in warm oven for up to 30 minutes. Continue frying remaining patties, adding oil as needed.

Step 6: Serve Deliciously

Arrange risotto cakes on a beautiful serving platter. Serve immediately while hot and crispy. Enjoy your gourmet dish!

Pro Hints for Risotto Cakes

• Chill for Stability: Cold risotto acts like culinary glue, helping patties hold their shape perfectly without crumbling during cooking.
• Cheese Boost Technique: Extra grated cheese works magic as a natural binder, keeping risotto cakes intact and adding rich, tangy flavor.
• Firm Up Before Frying: Refrigerating shaped patties for 30 minutes creates a sturdy exterior that prevents falling apart in hot oil.
• Crunch with Panko Magic: Panko breadcrumbs deliver an ultra-crispy, light coating that transforms ordinary risotto into a restaurant-worthy appetizer.
• Temperature Control Trick: Maintaining medium-low heat ensures golden-brown perfection, cooking risotto cakes evenly without scorching the delicate exterior.

Barefoot Contessa Risotto Cakes Recipe

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4.7 from 11 reviews

• Total Time: 30 minutes
• Yield: 4 1x

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Description

Barefoot Contessa Risotto Cakes offer a crispy golden exterior with a creamy interior that melts in your mouth. Ina Garten’s signature recipe turns leftover risotto into elegant appetizers perfect for impressing guests at your next gathering.

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Ingredients

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Main Ingredients:

• 200 grams (7 ounces) uncooked Arborio rice
• 150 grams (5.3 ounces) grated Italian fontina cheese
• 2 extra-large eggs
• 120 grams (4.2 ounces) Greek yogurt
• 90 grams (3.2 ounces) panko (Japanese dried bread flakes)

Seasonings and Herbs:

• 3 tablespoons minced fresh chives
• ½ teaspoon freshly ground black pepper
• Kosher salt

Liquid:

• Good olive oil

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Instructions

1. Prepare arborio rice by bringing a large 4-liter (135 fluid ounces) pot of water to a gentle boil. Sprinkle salt into the water and add the rice. Simmer, stirring periodically, for approximately 20 minutes until the grains become tender. Drain the rice in a colander and rinse thoroughly with cold water to halt the cooking process. Allow the rice to cool completely.
2. Create the flavor base by whisking yogurt, eggs, finely chopped chives, fontina cheese, salt, and freshly ground black pepper in a medium mixing bowl. Incorporate the cooled rice, ensuring even distribution. Cover the mixture with plastic wrap and refrigerate for 2 to 8 hours to allow flavors to meld and mixture to firm.
3. Preheat the oven to 120 degrees Celsius (250 degrees Fahrenheit). Spread panko breadcrumbs evenly in a shallow dish, preparing for coating.
4. Heat of olive oil in a large skillet over medium-low temperature. Using a standard 6-centimeter (2.4-inch) ice cream scoop or large spoon, form rice mixture into uniform balls. Gently flatten each ball into circular patties approximately 7.5 centimeters (3 inches) in diameter and 2 centimeters (0.8 inches) thick.
5. Carefully coat each patty in panko breadcrumbs, ensuring complete and even coverage. Carefully place the breaded patties into the heated oil. Fry for roughly 3 minutes per side, rotating once, until achieving a crispy golden-brown exterior.
6. Transfer the initial batch of fried risotto cakes onto a parchment-lined baking tray. Maintain warmth in the preheated oven for up to 30 minutes. Continue frying subsequent batches, supplementing oil as necessary.
7. Arrange the crispy risotto cakes on an elegant serving platter. Serve immediately while hot and at peak crispiness.

Notes

• Capture leftover risotto’s potential by transforming cold, day-old rice into crispy golden cakes packed with rich flavors and exciting textures.
• Boost binding power by mixing extra cheese directly into the risotto mixture, creating a creamy interior that helps patties hold their perfect shape during frying.
• Panko breadcrumbs work magic, delivering an irresistibly light and crunchy coating that elevates these simple risotto cakes from ordinary to extraordinary.
• Refrigerate shaped patties for at least 30 minutes before cooking, allowing them to firm up and preventing potential crumbling during the sizzling frying process.
• Control cooking temperature carefully, keeping the oil at medium-low heat to ensure even browning and a perfectly cooked center without burnt edges.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Frying
• Cuisine: Italian

Nutrition

• Serving Size: 4
• Calories: 380.3
• Sugar: 0.4g
• Sodium: 1,732.6mg
• Fat: 12.6g
• Saturated Fat: 3.8g
• Carbohydrates: 47.8g
• Fiber: 0.5g
• Protein: 17.8g
• Cholesterol: 33.8mg