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
1 teaspoon olive oil
1 pat of butter
Leftover (chilled) pumpkin risotto
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.
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
Stir all ingredients together, except chives, until well combined. Fold in the chives. Dollop remoulade on or next to risotto cakes.
This recipe is also being submitted to the Gluten-free Homemaker‘s Wednesday recipe carnival.