If you are going to make risotto, why not double the recipe so that you can make some creamy crispy risotto cakes with the leftovers. Risotto cakes make a versatile side dish or you could make smaller portions to serve as an appetizer with a favorite dipping sauce. The panko coating gives them the delectable crunchy crust.
To cook risotto, bring 3 cups of broth to simmer in small saucepan. Reduce heat to very low; cover and keep warm. Heat olive oil in medium saucepan over medium heat and sauté the onion until translucent. Add the rice and stir until hot and evenly coated. Add the wine and simmer until it is absorbed. Add the broth, ½ cup at a time, stirring constantly and adding more broth when the liquid is absorbed. Keep rice at a brisk simmer, cooking the rice until it is al dente and creamy, 18-25 minutes. Cool completely. To form the risotto cakes, mix ½ cup panko, Parmesan cheese, parsley, chopped green onions, and 1 egg yolk (save egg white for dipping) into the cooled risotto. Divide the risotto mixture into 8 even balls; flatten to rounds about ¾-inch thick. In a shallow bowl whisk an additional egg with the divided egg white until well blended. Place 1 cup panko in another shallow bowl. Dip the risotto cakes into the eggs, then into the panko to coat. Heat the Canola oil in a straight-sided sauté pan over medium heat. Working in batches, fry the cakes until golden brown on both sides, 3 to 5 minutes per side. Transfer with a slotted spatula to paper towels to drain for a few minutes before serving.creamy crispy risotto cakes
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creamy crispy risotto cakes
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