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Risotto Cakes

Serves 4-6


  • 3 cups vegetable stock
  • 1 cup fresh carrot juice
  • 1/2 cup each finely diced onion, celery and carrot
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 cup arborio rice
  • salt & pepper to taste
  • pinch of saffron thread, crumbed
  • 1 egg
  • 1/2 cup grated Parmigiano
  • 1 cup fine dried bread crumbs
  • vegetable or light olive oil for frying


  1. Heat the stock. In a separate sauce pan heat the olive oil and butter, add the finely diced vegetables and over moderate heat cook until the onions are translucent.
  2. Crumble in the saffron, then add the rice, salt and pepper. Stir to coat completely, then begin ladling in the warm stock. Add 1/2 cup at a time, stirring and making sure the liquid has been absorbed before adding more. Finish with the carrot juice. Rice varies so you may need more or less liquid. Unlike a traditional risotto, cook until the rice is soft and creamy all the way through, about 25 to 30 minutes.
  3. Remove from heat, transfer to a bowl, let cool slightly, then mix in egg and cheese. Let cool completely and refrigerate.
  4. Now form into patties, coat with bread crumbs and heat a generous quantity of oil in a heavy fry pan. The oil should sizzle when the risotto cakes are dropped in. Do not crowd the pan, and cook until golden brown and crisp all over, about 2 minutes per side.
  5. They may be kept warm in the oven while the prepared vegetables are arranged on a warm platter. Top with the crispy risotto cakes and serve. At our restaurant we garnish the cakes with crispy leeks and drizzle with white truffle oil.

Hudson Valley Restaurant Week is back this April 8-21!