Crispy Risotto Cakes with Taleggio Cheese
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Unrated
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Prep Time
1 hr 15 mins
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Cook Time
15 mins
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Total Time
1 hr 30 mins
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Servings
4
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Cuisine
Vegetarian
Crispy Risotto Cakes with Taleggio Cheese
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
- 3 1/2 cups leftover risotto of any kind chilled
- 1 1/2 cups panko Japanese breadcrumbs, divided
- 2 -3 oz Taleggio cheese you could substitute Fontina, Mozzarella, or other cheese of your choice
- 3 scallions finely chopped
- 1 egg large, yolk
- 2 egg large
- canola oil for frying
Instructions
- Cube Taleggio (or whatever cheese you’re using) into roughly 1 1/2 teaspoon size chunks, set aside
- In a large bowl with the leftover risotto, mix 1/2 cup panko, scallions, and 1 egg yolk into risotto. Using a 1/3 cup measure, scoop out mixture and form a patty. Using your thumb, create an indentation and place a cube of cheese inside. Cover cheese with another tablespoonful of risotto mixture. Repeat with the rest of the mixture. Arrange on rimmed baking sheet. (Can be made 2 days ahead. Cover and refrigerate for at least an hour.)
- Preheat oven to 250°F.
- Set another rimmed baking sheet in oven. Beat 2 eggs with 2 teaspoons of water in shallow bowl to blend. Place 1 cup panko in another shallow bowl. Dip risotto cakes into beaten egg, then into panko to coat. Pour enough canola oil into large skillet to coat bottom; heat oil over medium-high heat. Working in batches, sauté risotto cakes until crisp and brown, about 3-4 minutes per side. Transfer to baking sheet in oven. Cakes will stay warm and crisp in the oven for about 30 minutes.
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