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Saffron Risotto Cakes

Saffron Risotto Cakes: Creamy, Crispy Bliss for Any Occasion

Delight in Saffron Risotto Cakes, featuring a crispy exterior and creamy saffron-infused risotto, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 25 minutes
Chilling Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 4 cakes
Course: Appetizers
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Risotto
  • 1 cup Arborio Rice or Carnaroli
  • 4 cups Chicken or Vegetable Stock vegetable stock for vegetarian
  • 1 pinch Saffron Threads high-quality for best flavor
  • 1 medium Onion finely chopped
  • 2 cloves Garlic minced
  • 1/2 cup Dry White Wine skip for non-alcoholic
  • 1/2 cup Grated Parmesan Cheese nutritional yeast for dairy-free
  • 2 tablespoons Unsalted Butter olive oil for dairy-free
  • to taste Salt
  • to taste Pepper
For Breading and Cooking
  • 1 cup All-Purpose Flour gluten-free if needed
  • 2 large Eggs beaten, flax egg for vegan
  • 1 cup Breadcrumbs gluten-free if needed
  • 1/4 cup Olive Oil for frying
For the Lemon Aioli
  • 1/2 cup Mayonnaise vegan mayo for plant-based
  • 2 tablespoons Lemon Juice fresh for best flavor
  • 1 tablespoon Lemon Zest from fresh lemon
  • 1 clove Garlic minced
  • to taste Salt
  • to taste Pepper
For Garnish
  • 1 handful Microgreens or sprouts

Equipment

  • Medium saucepan
  • Large skillet
  • Shallow bowls
  • baking sheet
  • plastic wrap
  • Mixing bowl

Method
 

Preparation Steps
  1. In a medium saucepan, melt butter over medium heat and sauté onion and garlic until translucent, about 3–4 minutes.
  2. Add Arborio rice and toast for 2 minutes, stirring constantly.
  3. Pour in wine and simmer until nearly evaporated.
  4. Gradually add chicken or vegetable stock, stirring continuously until rice is al dente and creamy, about 18–20 minutes.
  5. Stir in Parmesan, season with salt and pepper, then cool the risotto spread on a tray.
  6. Once cool, shape portions into small patties about 2–3 inches in diameter and place on a parchment-lined baking sheet.
  7. Chill shaped cakes in the refrigerator for at least 30 minutes.
  8. Set up a breading station with flour, beaten eggs, and breadcrumbs.
  9. Dredge each risotto cake in the flour, then dip in egg mixture, and coat with breadcrumbs.
  10. Heat olive oil in a large skillet over medium heat and fry cakes until golden brown, about 4–5 minutes per side.
  11. Transfer cooked cakes to a plate lined with paper towels.
  12. Whisk together mayonnaise, lemon juice, lemon zest, and minced garlic in a small bowl to make aioli, season with salt and pepper to taste.
  13. Serve the Saffron Risotto Cakes drizzled with lemon aioli and garnished with microgreens.

Nutrition

Serving: 1cakeCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 450mgPotassium: 150mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 3mgCalcium: 100mgIron: 1mg

Notes

Ensure the risotto is chilled before shaping to ease handling. Use high-quality saffron for best results.

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