For the risotto: In a medium saucepan, heat the chicken broth to a
simmer. In a separate
saucepan,
melt the butter over medium-high heat. Add the
shallots to the butter, cooking until fragrant and translucent, about 2 minutes. Add the
Arborio rice and lightly toast, stirring to coat in the butter and shallots. Add the white wine, continuing to cook while stirring until the
wine is absorbed. You should be able to run your spoon through the risotto and have the indentation stay.
Using a ladle, add enough of the warm
chicken broth to cover the rice, stirring constantly over medium heat until the broth is completely absorbed. Repeat the process 3 more times, adding the broth in stages while continuing to stir. Once all of the chicken broth has been added and the rice is tender, add the peas, lemon juice and
lemon zest and stir to combine.
Remove from the heat and stir in the
Parmesan, mozzarella and season with salt and pepper. Cool the risotto by spreading it evenly over a sheet tray. Cover with
plastic wrap and chill in the refrigerator for 20 to 30 minutes.
Once the risotto is cooled, form the mixture into burger-size patties, about 1-inch thick. Set up a dredging station with the flour in one dish, beaten eggs in another and panko breadcrumbs in another. Dip the rice patties into the flour, then into the eggs and finally coat them in the
panko breadcrumbs.
In a large skillet, heat 1/2-inch
vegetable oil over medium heat until a pinch of panko sizzles when dropped in the oil. Working in batches of 2 to 3,
fry the
risotto cakes until golden brown, 2 to 3 minutes per side (use a
fish spatula under the cake and the back of a fork on top to help stabilize while flipping). Transfer to a wire rack, which will help them stay crispy. Season with salt and they are ready to serve.
Cook's Note: This is a great way to use up leftover risotto.
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By Kimy's_Kitchen
Bloomington, IL
on September 21, 2012
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O.M.G. This is sooooo good. I make Risotto alot for my family and have added all kinds of things in it. BUT A PANKO FRIED RISOTTO CAKE IS THE BOMB! I made this, only used sauteed sliced baby ports. Not into peas much, too pastey in my opinion, but wanted some green so I added fresh chopped parsley. Also switched out motz for Asiago, parm and reg instead. Recipe turned out yummy! Thanks Kelsey.
By daisifox
Colorado Springs
on September 19, 2012
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This is the first time I have tried to make one of Kelseys meals. I did the whole "Sunday Dinner" and was very excited to try the Rissoto Cakes. I found the cakes very hard to work with when trying to coat in panko. They kept falling apart. Also, the lemon was too strong and the family didn't like it. They were very greasy even though I drained them on a rack after frying. Buying rissoto and wine were pricey so I was very dissapointed with the end result.
By Chef #1494363
Chicago, IL
on September 17, 2012
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The flavor of these risotto cakes are amazing. The lemon zest and juice transform a traditional risotto dish into a refreshing mouthful in each bite! The personalized portion makes this a great option when entertaining and the panko crust adds an extra crispy crunch. I served the risotto cake over a bed of blanched string beans and it was delicious and filling.
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