Risotto Cakes with Mixed Greens

Total Time:
41 min
15 min
20 min
6 min

Serves 4

  • 2 tablespoons chopped chives or scallion greens
  • 2 cups leftover Fontina Risotto with Chicken, chilled
  • 8 small cubes fontina cheese (about 1 1/2 ounces)
  • 1/2 cup panko (coarse Japanese breadcrumbs)
  • 2 tablespoons extra-virgin olive oil, plus more for shallow frying
  • Kosher salt and freshly ground pepper
  • 8 cups mesclun greens (about 6 ounces)
  • 1/2 bulb fennel, very thinly sliced
  • 1 tablespoon fresh lemon juice
  • Cook's Note: Click here to get the recipe for Fontina Risotto with Chicken.

  • Stir the chives into the chilled risotto. Form into 8 patties, using about 1/4 cup risotto for each. Press a hole in the center of each patty and stuff with a cube of fontina; pat risotto around each hole to cover.

  • Place the breadcrumbs in a shallow bowl. Lightly dredge each risotto cake in the crumbs, turning to coat evenly. Place on a plate, cover with plastic wrap and refrigerate for 20 minutes.

  • Heat about 1/4 inch of oil in a medium nonstick skillet over medium-high heat. Fry the cakes, 2 or 3 at a time, until evenly browned, about 1 1/2 minutes per side. Transfer to a paper-towel-lined plate to drain; season with salt and pepper.

  • Combine the greens and fennel in a bowl; drizzle with 2 tablespoons olive oil and the lemon juice, season with salt and pepper and toss. Divide the risotto cakes and salad among 4 plates.

  • Photograph by Antonis Achilleos

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