Reviews (1)
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13 Ratings
5 star values:
1
4 star values:
3
3 star values:
7
2 star values:
0
1 star values:
2
Martha Stewart Member
Rating: Unrated
06/25/2011
Thanks for this "nudge" recipe, LSQ. I have been making risotto for years and had never thought of using the leftovers in this manner. I made portabello risotto last night so I used that and it was WONDERFUL! Didn't taste like leftovers. Thanks again for all your wonderful recipes and tips.
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Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 4 cakes
mh_1092_risotto_cakes.jpg
Ingredients
Ingredient Checklist
1 1/3 cups Risotto Milanese, patted into 3-inch cakes (1/3 cup each)
Wondra flour, for dusting
Extra-virgin olive oil
Freshly grated Parmesan cheese
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 4 cakes
mh_1092_risotto_cakes.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes 4 cakes
Recipe Summary
Yield: Makes 4 cakes
Yield: Makes 4 cakes
Makes 4 cakes
mh_1092_risotto_cakes.jpg
mh_1092_risotto_cakes.jpg
Ingredients
Ingredients
- 1 1/3 cups Risotto Milanese, patted into 3-inch cakes (1/3 cup each)
- Wondra flour, for dusting
- Extra-virgin olive oil
- Freshly grated Parmesan cheese
Directions
Dust risotto cakes with flour.
Heat the pan to medium-high and swirl in about 2 tablespoons olive oil. Brown the cakes on both sides, heating through, about 4-5 minutes. Serve with grated Parmesan on top.
Reviews (1)
Add Rating & Review
13 Ratings
5 star values:
1
4 star values:
3
3 star values:
7
2 star values:
0
1 star values:
2
Martha Stewart Member
Rating: Unrated
06/25/2011
Thanks for this "nudge" recipe, LSQ. I have been making risotto for years and had never thought of using the leftovers in this manner. I made portabello risotto last night so I used that and it was WONDERFUL! Didn't taste like leftovers. Thanks again for all your wonderful recipes and tips.
Reviews (1)
Add Rating & Review
13 Ratings
5 star values:
1
4 star values:
3
3 star values:
7
2 star values:
0
1 star values:
2
Add Rating & Review
13 Ratings
5 star values:
1
4 star values:
3
3 star values:
7
2 star values:
0
1 star values:
2
13 Ratings
5 star values:
1
4 star values:
3
3 star values:
7
2 star values:
0
1 star values:
2
13 Ratings
5 star values:
1
4 star values:
3
3 star values:
7
2 star values:
0
1 star values:
2
- 5 star values:
- 1
- 4 star values:
- 3
- 3 star values:
- 7
- 2 star values:
- 0
- 1 star values:
- 2
Martha Stewart Member
Rating: Unrated
06/25/2011
Thanks for this "nudge" recipe, LSQ. I have been making risotto for years and had never thought of using the leftovers in this manner. I made portabello risotto last night so I used that and it was WONDERFUL! Didn't taste like leftovers. Thanks again for all your wonderful recipes and tips.
Martha Stewart Member
Rating: Unrated
06/25/2011
Thanks for this "nudge" recipe, LSQ. I have been making risotto for years and had never thought of using the leftovers in this manner. I made portabello risotto last night so I used that and it was WONDERFUL! Didn't taste like leftovers. Thanks again for all your wonderful recipes and tips.
Rating: Unrated
All Reviews for Risotto Cakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Risotto Cakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
