I hope you have leftovers from the pumpkin risotto I posted in my last entry! If not, any leftover risotto will work. I purposely make extra risotto every time (pumpkin or otherwise), so that I can make these luscious cakes that my whole family devours. Pumpkin risotto, especially, lends it self nicely to cakes because its natural sugars caramelize easily, searing the outside of the cakes perfectly and still leaving the inside moist.
I have seen a lot of recipes that call for breading and using egg to form cakes or balls. Until recently, I didn’t understand this, because risotto has a natural glui-ness (I would have said glutinous, but I wouldn’t want to throw anyone off!) to it that makes for easy patty formation without adding the unnecessary extra ingredients. Plus, breading the patties would obviously require a suitable gluten-free bread substitute, not to mention extra labor. Well I just learned from mamajon over at My Toddler’s Lunchbox that there is such a thing called supplì in Italy that her Aunt enjoyed often while living there for 15 years. I had never heard of it, but upon googling it, it turns out its a breaded and egged rice (risotto) ball. This is what I think a lot of people have been calling risotto cakes/balls on their blogs. This is not the same thing.
Risotto cakes could not be easier to make, nor could they (in my opinion) taste better! You can serve these cakes as side dishes to your favorite roast. Or you could make small versions of the cakes and serve them as an appetizer with a remoulade at your next cocktail party. I hope you enjoy them!
Pumpkin Risotto Cakes
Ingredients
1 teaspoon olive oil
1 pat of butter
Leftover (chilled) pumpkin risotto
Directions
Form leftover, chilled risotto into patties. Heat a non-stick pan over medium. Add oil and butter. When butter is melted, add the cakes and fry until golden brown, about 3 to 5 minutes on each side. Serve as is, or if making as an appetizer, serve with Chive remoulade.
(See! What could be easier?)
Servings: Well it depends on how much risotto you have leftover. If you use the entire risotto recipe for cakes, you could probably get 12 to 15 2-inch cakes, or 30 1-inch cakes, if making them for appetizers.
Chive remoulade
Ingredients
3/4 cup greek yogurt
1/4 cup mayonnaise
1/8 cup mustard
8 tsp lemon juice
3 tbsp chives
1/4 tsp garlic powder
pinch of salt
Directions
Stir all ingredients together, except chives, until well combined. Fold in the chives. Dollop remoulade on or next to risotto cakes.
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This recipe is also being submitted to the Gluten-free Homemaker‘s Wednesday recipe carnival.
wow, they look amazing! and SO EASY! i should have been patient and waited for you to post the recipe!
they look beautifully caramelised! now, i need to go and get myself another pumpkin…
[...] but among all this pumpkin overeating, i was surprised by a pumpkin risotto recipe posted by heather. i had never thought about combining those 2 ingredients, but it turned out to be a great combination. heather mentioned that she would later post a recipe for the best risotto cakes, and i had mentioned it to my aunt on the phone and her immediate comment was: it could be supplì. i went on a mad search for supplì recipes and ideas, but in hindsight i realise i should have waited for heather’s risotto cakes recipe… [...]
Those look beautiful. What a great way to use your leftovers.
thanks, mamajon and linda!
I love the idea of making them for appetisers! Yum. I can’t wait to try them..
that photo looks so yummy! this recipe would be so good to make ahead and take into uni/work for lunch, thanks!
Risotto is one of our favorite things to make, and of course we always make enough to have lots of leftovers. But we’ve never tried making patties with them. Definitely going to try this next time.
These look SO delicious, I am loving all veggie burgers/cakes at the moment so would love to try these too!
Risotto is a favorite in my house and this is a perfect idea for leftovers. Thanks! Love it.
WOW! These look amazing. As soon as I read “pumpkin risotto”, I was drooling.
I’ve been trying to figure out what to bring to a potluck this Sunday, and I think the risotto would be perfect! I may have to save some for these cakes though.
Gina
These look incredible! I would love to try them.
I love this. Whenever I make risotto I always make extra, because I lovelovelove the leftovers. This is exactly what I do with them!
But the remoulade sauce is a stroke of genius. Thanks!
Thanks so much Kate and fooddreamer!
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