Description
Crispy saffron-infused risotto cakes served with a bright and tangy lemon aioli, perfect as an elegant appetizer or side dish showcasing creamy risotto transformed into golden, pan-fried patties.
Ingredients
Scale
For the Risotto Cakes:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 1 cup Arborio rice
- ¼ cup dry white wine
- 3 cups warm chicken or vegetable broth
- Pinch of saffron threads
- ½ cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- Salt and black pepper to taste
- 2 eggs, lightly beaten
- 1 cup panko breadcrumbs
- Olive oil or neutral oil, for pan-frying
For the Lemon Aioli:
- ½ cup mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 small garlic clove, finely grated
- Salt and pepper to taste
Instructions
- Make the Risotto: In a saucepan over medium heat, warm 2 tablespoons olive oil. Add the finely chopped onion and sauté until soft and translucent, about 3–4 minutes. Add the minced garlic and Arborio rice, stirring continuously for 1–2 minutes to lightly toast and coat the rice with oil. Pour in the dry white wine and cook until the wine is fully absorbed by the rice.
- Add the saffron threads to the warm chicken or vegetable broth. Begin adding the warm saffron broth to the rice one ladle at a time, stirring frequently and allowing each addition to absorb before adding the next. Continue until the rice is tender and creamy, approximately 18–20 minutes. Remove the pan from heat and stir in the grated Parmesan cheese, unsalted butter, salt, and pepper. Allow the risotto to cool completely, then refrigerate for at least 1 hour until firm enough to shape.
- Form and Cook the Cakes: With the cooled risotto, shape small patties about 2 inches in diameter. Dip each risotto cake into the beaten eggs, then coat thoroughly with panko breadcrumbs. Heat a thin layer of olive or neutral oil in a nonstick skillet over medium heat. Fry the risotto cakes for 2–3 minutes per side until each is golden brown and crispy. Drain cooked cakes on paper towels to remove excess oil.
- Make the Lemon Aioli: In a small bowl, whisk together mayonnaise, fresh lemon juice, lemon zest, finely grated garlic, salt, and pepper until smooth and creamy. Chill the aioli until ready to serve.
- Serve: Present the warm saffron risotto cakes topped with a dollop of lemon aioli or serve the aioli on the side as a dipping sauce for an irresistible appetizer or side dish.
Notes
- Prepare the risotto the day before to make shaping easier.
- For a lighter version, bake the risotto cakes at 400°F for 20 minutes, flipping halfway through.
- Add chopped fresh herbs or peas to the risotto for added flavor and texture variations.
