Crispy Risotto Cakes

Rice is my fave and my best, I could eat it happily for every meal. The versatilty of this grain makes you realise why it is a staple in so many countries around the world. Obviously because of its widespread popularity different types of grain are available to suit different dishes. In this instance Arborio rice is used as it short starchy personality makes the risotto cream and stick togerther nicely.  You do not usually want to rince arborio rice before cooking as you want to keep that starch hanging around.

As a Mom I appreciate this recipe as it does not involve all the stirring you associate with Risotto making. The trusty microwave does all the work until the shallow frying at the end transforms the rice into a crunchy cheesy hot delight.  These are yummy cold also but you could try them in a thermos to retain the warmth (if not the crunch) or microwave gently. Serve with a tomato relish and a zingy green salad and your lunch box never looked better.


Crispy Risotto Cakes
  • 1 onion, peeled and chopped very finely
  • 1 Tbsp olive oil
  • 2 Tbsp butter
  • 2 cups Arborio rice
  • 1 cup dry white wine ( or extra stock)
  • 3 cups chicken or vegetable stock
  • 1/2 cup freshly grated parmesan cheese
  • 2 eggs
  • 1 1/2 cups Panko breadcrumbs
  • Extra butter and oil for frying

Place onion, oil and butter in a large microwave proof dish. Cover and microwave on full power for 4 mins. Stir in the rice, cover and microwave for 1 1/2 mins. Add the wine plus 2 cups of the stock, stir, cover and cook for 10 mins. Stir in remaining stock, cover and cook a further 5 mins or until rice is tender and creamy.

Allow to cool and stir in parmesan and eggs, then place in fridge till completely cold. Shape mixture in small balls and then roll in panko crumbs flattening slightly.

Shallow fry in a mix of butter and oil until crispy and golden.