Description
Delight in these crispy and flavorful Saffron Risotto Cakes served with a zesty Lemon Aioli. This Italian-inspired appetizer combines creamy saffron-infused risotto, formed into golden-fried patties, perfectly complemented by a bright and garlicky lemon mayonnaise sauce. Ideal for entertaining or a tasty vegetarian main, these risotto cakes are both elegant and satisfying.
Ingredients
Scale
For the Risotto Cakes:
- 1 tablespoon olive oil
- 1 tablespoon butter
- ½ small onion, finely chopped
- 1 cup Arborio rice
- ¼ cup dry white wine
- 3 cups warm chicken or vegetable broth
- pinch of saffron threads
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
- 1 egg, beaten
- ½ cup panko breadcrumbs, plus extra for coating
- 2 tablespoons chopped fresh parsley
- Olive oil for frying
For the Lemon Aioli:
- ½ cup mayonnaise
- 1 garlic clove, finely minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- Salt and pepper to taste
Instructions
- Prepare the Risotto: In a medium saucepan, heat olive oil and butter over medium heat. Add the finely chopped onion and cook for about 5 minutes until soft and translucent. Stir in Arborio rice and cook for 1–2 minutes to lightly toast it.
- Deglaze with Wine: Pour in the dry white wine and cook until mostly evaporated to infuse flavor into the rice.
- Add Saffron Broth: Stir the saffron threads into the warm broth. Add the broth to the rice one ladle at a time, stirring constantly and allowing each addition to absorb before adding more. Continue for 18–20 minutes until the risotto is creamy and al dente.
- Finish Risotto: Stir in grated Parmesan cheese and season with salt and pepper. Remove from heat and allow the risotto to cool completely.
- Form Risotto Cakes: Once the risotto has cooled, mix in the beaten egg, panko breadcrumbs, and fresh parsley. Shape the mixture into small patties and coat each cake in additional panko breadcrumbs.
- Fry Patties: Heat a thin layer of olive oil in a skillet over medium heat. Fry the cakes for 3–4 minutes per side, until they are golden brown and crispy on the outside.
- Make Lemon Aioli: In a small bowl, whisk together the mayonnaise, minced garlic, lemon juice, and lemon zest. Season with salt and pepper to taste.
- Serve: Plate the warm saffron risotto cakes and serve with a generous dollop of the lemon aioli alongside.
Notes
- Make sure the risotto is completely chilled before shaping the cakes; this makes them easier to handle and helps them hold together better.
- These risotto cakes work well as an appetizer, a side dish, or even a vegetarian main course.
- The lemon aioli can be prepared a day in advance to allow the flavors to deepen for a more robust taste.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Italian
