Risotto Cakes Arancini

Some years ago when running our business from home, risotto cakes arancini became a very popular lunch choice, courtesy of my son Greg. Nicknamed ‘The Risotto King’, Greg was always experimenting with ingredients and flavours to develop new risotto recipes. We often had more than could be consumed, even with our fast growing Thermomix customer care team!

In order to use this risotto bounty, and to avoid reheating risotto (never as good as freshly made), we turned to the old Italian method of using cold leftover risotto to make arancini. Traditional aranicini are breaded and deep-fried balls of risotto, however I prefer them as patties or risotto ‘cakes’. The breadcrumbs add a light and crunchy texture and because of the shape, the inside heats through beautifully, showcasing the great flavour combinations you chose for your risotto the day before.

I like to serve risotto cakes arancini with a green salad dressed with lemon sesame dressing for a perfect lunch or light dinner. You can also make smaller risotto cakes and use them as a starter or canapé – see last tip.

Feel free to adapt the ingredient quantities to suit the amount of leftover risotto you have, and give yourself a pat on the back for reducing your food waste!

This recipe is suitable for Thermomix TM6, TM5 and TM31.

ACTIVE TIME 10 MINUTES

TOTAL TIME 15 MINUTES

MAKES 4-6 RISOTTO CAKES

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Ingredients

400 g cold risotto – see 1st and 2nd tips
20 g parmesan cheese, cut in 2 pieces
100 g bread, approx. 2 slices, gluten free if required
1 large egg
60 g olive oil or coconut oil

Method

Place a bowl on TM lid and weigh in cold risotto then set bowl aside.
Grate parmesan 10 sec/speed 8, add to cold risotto and stir in with spatula, then form burger-shaped round patties approx. 1.5 cm thick, place on a plate or board and chill in fridge 5-10 minutes or longer until firm – see 3rd tip; meanwhile prepare breadcrumbs and egg in next steps.
Crumb bread 5 sec/speed 10 or longer until fine, then transfer to a shallow bowl.
Mix egg 10 sec/speed 4 and transfer to a second shallow bowl. Dip each patty in beaten egg, then coat in breadcrumbs. Fry risotto cakes gently in olive oil over a medium heat until golden brown, approx. 5-8 minutes each side, then serve hot.

Janie’s Tips

If using a fish or shellfish risotto, omit parmesan ingredient for risotto cakes to allow the seafood flavour to shine through.
For half the risotto weight, use one small or medium egg and halve the other ingredients. For twice the risotto weight, double the other ingredients.
Cover and chill patties in fridge for up to 8 hours after coating with egg and bread crumbs if not frying straight away.
Uncooked risotto cakes can be placed on a tray lined with baking paper and frozen, then transfer frozen risotto cakes to a freezer container and use within 3 months – defrost completely before frying.
Cooked risotto cakes can be placed on a tray lined with baking paper and frozen – cool them to room temperature before freezing, then once frozen solid, transfer to a freezer container and use within 3 months. Reheat from frozen in a moderately hot oven at 160°C/325°F/gas 3½/Aga baking oven until piping hot all the way through.
For gluten free (GF), use a cold GF risotto and GF bread. Read all ingredient labels to ensure all your ingredients are gluten free if gluten free is required.
For dairy free (DF), use a cold DF risotto and omit parmesan. Read all ingredient labels to ensure all your ingredients are dairy free if dairy free is required.
For vegetarian, use a cold vegetarian risotto, e.g. tomato and mozzarella risotto.
Make small or bite size canapé risotto cakes for a starter, buffet or cocktail party – you may need more egg and breadcrumbs for the greater amount of surface area.

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ACTIVE TIME 10 MINUTES

TOTAL TIME 15 MINUTES

MAKES 4-6 RISOTTO CAKES

Ingredients

400 g cold risotto – see 1st and 2nd tips
20 g parmesan cheese, cut in 2 pieces
100 g bread, approx. 2 slices, gluten free if required
1 large egg
60 g olive oil or coconut oil

Janie’s Tips

If using a fish or shellfish risotto, omit parmesan ingredient for risotto cakes to allow the seafood flavour to shine through.
For half the risotto weight, use one small or medium egg and halve the other ingredients. For twice the risotto weight, double the other ingredients.
Cover and chill patties in fridge for up to 8 hours after coating with egg and bread crumbs if not frying straight away.
Uncooked risotto cakes can be placed on a tray lined with baking paper and frozen, then transfer frozen risotto cakes to a freezer container and use within 3 months – defrost completely before frying.
Cooked risotto cakes can be placed on a tray lined with baking paper and frozen – cool them to room temperature before freezing, then once frozen solid, transfer to a freezer container and use within 3 months. Reheat from frozen in a moderately hot oven at 160°C/325°F/gas 3½/Aga baking oven until piping hot all the way through.
For gluten free (GF), use a cold GF risotto and GF bread. Read all ingredient labels to ensure all your ingredients are gluten free if gluten free is required.
For dairy free (DF), use a cold DF risotto and omit parmesan. Read all ingredient labels to ensure all your ingredients are dairy free if dairy free is required.
For vegetarian, use a cold vegetarian risotto, e.g. tomato and mozzarella risotto.
Make small or bite size canapé risotto cakes for a starter, buffet or cocktail party – you may need more egg and breadcrumbs for the greater amount of surface area.