Zesty Risotto Cakes: Ina Garten’s Magical Recipe Reimagined

Golden and crispy, these delectable risotto cakes by Ina Garten blend creamy textures with irresistible crunch.

Every bite promises a delightful culinary experience that tantalizes the palate.

The magic happens when leftover risotto meets a perfectly seasoned breadcrumb coating.

Sizzling in a hot pan, these little medallions develop a gorgeous golden exterior that promises pure satisfaction.

Professional chefs and home cooks alike adore how simple yet sophisticated these risotto cakes can be.

Each cake delivers a rich, comforting flavor profile that transforms ordinary leftovers into an extraordinary appetizer or side dish.

Grab your skillet and get ready to impress with this foolproof recipe that turns everyday ingredients into something spectacular.

Quick Recipe Overview

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Calories: 300 kcal

Servings: 4

What Goes Into Ina Garten Risotto Cakes

• Arborio Rice: Creamy, short-grain Italian rice perfect for creating smooth, rich texture with exceptional ability to absorb flavors.

• Greek Yogurt, Eggs: Provides creamy consistency and helps hold risotto cakes together with tangy undertone.
• Chives: Fresh, mild onion-like herb that adds bright green color and delicate sharp flavor.
• Fontina Cheese: Smooth, buttery Alpine cheese that melts beautifully and adds rich, nutty complexity.
• Salt, Black Pepper: Essential seasonings that enhance and balance overall taste profile.

• Panko Breadcrumbs: Light, airy Japanese-style crumbs that create extra crispy, golden exterior with delicate crunch.
• Olive Oil: High-quality cooking fat that enables even browning and adds subtle fruity undertone to risotto cakes.

Equipment Needed for Ina Garten Risotto Cakes

• Large pot: 4-quart size for boiling rice.
• Sieve: To drain and rinse rice thoroughly.
• Medium bowl: For mixing ingredients and yogurt mixture.
• Whisk: To blend eggs and yogurt smoothly.
• Shallow dish: To spread panko for coating.
• Large skillet: For frying risotto cakes.
• Ice cream scoop or large spoon: To form uniform rice balls.
• Sheet pan: Lined with parchment paper to keep cakes warm.
• Parchment paper: To prevent sticking when keeping cakes warm.
• Spatula: For flipping and moving cakes in skillet.

Cooking Steps for Ina Garten Risotto Cakes

Creamy Rice Delights

• Rice Preparation

Boil water and gently cook Arborio rice until super soft. Drain completely and let cool down, shaking off extra moisture.

• Flavor Blend

Mix creamy yogurt with eggs, fresh herbs, melted cheese, and seasonings. Fold in cooled rice until everything combines beautifully. Chill mixture to help it set firmly.

• Crispy Coating Station

Spread crunchy breadcrumbs on a flat surface. Shape rice mixture into golden rounds using a handheld scoop or large spoon.

• Sizzling Transformation

Heat olive oil in a skillet. Gently roll rice rounds in breadcrumbs, creating a gorgeous crunchy exterior. Fry each cake until edges turn perfectly golden and crispy.

• Warm and Ready

Keep finished cakes warm in a low-temperature oven. Continue cooking remaining batches, adding extra oil as needed. Arrange beautiful cakes on a serving plate and enjoy immediately while they’re wonderfully crisp and hot.

Flavor Additions for Ina Garten Risotto Cakes

• Swap fontina with other melting cheeses like gruyère, gouda, or mozzarella for unique flavor profiles and creamy textures.
• Ensure rice is overcooked and very soft to help bind the cakes together, preventing them from falling apart during frying.
• Prepare rice mixture up to 2 days in advance and store covered in the refrigerator for convenient meal preparation.
• Experiment with seasoned breadcrumbs by adding herbs like parsley, thyme, or rosemary to the panko for extra flavor complexity.
• Create complementary sauces like garlic aioli, marinara, or herb-infused yogurt to enhance the risotto cakes' taste and presentation.

How to Serve Ina Garten Risotto Cakes

• Pair with Fresh Salad: Create a crisp green salad with mixed baby greens, cherry tomatoes, and light vinaigrette to balance the rich, creamy risotto cakes.
• Drizzle with Sauce: Top the cakes with a zesty lemon-herb aioli or tangy marinara sauce to enhance their savory flavor and add moisture.
• Garnish Creatively: Sprinkle fresh chopped chives, parsley, or microgreens on top for a pop of color and extra layer of herbaceous freshness.
• Complement with Wine: Serve alongside a chilled glass of crisp white wine like Pinot Grigio or Sauvignon Blanc to complement the risotto cakes' rich texture.

How to Store Ina Garten Risotto Cakes

• Refrigerate Wisely: Store leftover risotto cakes in an airtight container in the refrigerator for up to 3 days. Place parchment paper between layers to prevent sticking and maintain their crispy texture.
• Freeze for Later: Wrap individual cakes tightly in plastic wrap, then place in a freezer-safe bag. Freeze up to 1 month for quick future meals. Thaw overnight in the refrigerator before reheating.
• Reheat with Care: Restore crispiness by baking frozen or refrigerated cakes in a preheated 375°F oven for 10-12 minutes. Avoid microwave reheating to prevent soggy edges and maintain the golden crunch.
• Prep in Advance: Make the rice mixture up to 2 days before cooking. Keep covered in the refrigerator, allowing flavors to meld and simplifying your cooking process when ready to serve.

Crispy Ina Garten Risotto Cakes Recipe

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4.6 from 33 reviews

• Total Time: 45 minutes
• Yield: 4 1x

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Description

Ina Garten’s risotto cakes blend creamy Italian rice with crispy golden exteriors, creating a delightful appetizer or side dish. Cheese and herbs elevate these elegant morsels, promising a memorable culinary experience you’ll savor with each delectable bite.

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Ingredients

Scale 1x2x3x

• 1 ½ cups (5 oz / 142 g) grated Italian fontina cheese
• 1 cup uncooked arborio rice
• 2 extra-large eggs
• ½ cup (full-fat) Greek yogurt
• 3 tbsps minced fresh chives
• ½ tsp freshly ground black pepper
• Kosher salt
• ¾ cup panko (Japanese dried bread flakes)
• 3 tbsps good olive oil, plus more as needed for frying

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Instructions

1. Rice Preparation: Boil Arborio rice in salted water for 20 minutes until tender, then drain and rinse with cold water to halt cooking process.
2. Mixture Creation: Blend cooled rice with Greek yogurt, eggs, chives, fontina cheese, salt, and black pepper in a mixing bowl, ensuring even distribution of ingredients.
3. Chilling Phase: Refrigerate mixture for 2-3 hours to allow flavors to meld and texture to firm up completely.
4. Coating Setup: Spread panko breadcrumbs in a shallow dish and preheat oven to 250 degrees Fahrenheit for maintaining warmth.
5. Patty Formation: Shape rice mixture into uniform 3-inch diameter patties using an ice cream scoop, thoroughly coating each with panko breadcrumbs.
6. Frying Process: Heat olive oil in a skillet over medium-low heat, frying patties in batches of 4-6 for approximately 3 minutes per side until achieving a golden, crispy exterior.
7. Serving Technique: Transfer finished risotto cakes to a parchment-lined baking sheet in the warm oven, then arrange on a serving platter, optionally garnishing with additional chives before serving immediately.

Notes

• Rinse Rice Thoroughly: Remove excess starch by carefully rinsing Arborio rice under cold water to prevent clumping and ensure perfect texture.
• Chill for Firmness: Refrigerate mixture for 2-3 hours to help patties hold shape and develop deeper, more integrated flavors.
• Coat Evenly: Use panko breadcrumbs for maximum crispiness, ensuring complete and uniform coverage on both sides of each patty.
• Manage Cooking Temperature: Maintain medium-low heat to achieve golden-brown exterior without burning, allowing risotto cakes to cook evenly and develop a crisp crust.

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Category: Appetizer, Snacks, Breakfast
• Method: Frying
• Cuisine: Italian

Nutrition

• Serving Size: 4
• Calories: 300
• Sugar: 1 g
• Sodium: 250 mg
• Fat: 16 g
• Saturated Fat: 4 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 1 g
• Protein: 9 g
• Cholesterol: 100 mg