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Risotto Cakes with Robiola


2 cups/255 g risotto (use recipe for Risotto Con Ubriaco / leave out the Ubriaco cheese)
1 egg
3 cubes fresh Robiola, 3 oz/100 g each
3 tbsp unsalted butter, plus more as needed
2 tbsp extra-virgin olive oil, plus more as needed


Makes: 10


Mix the cold risotto with the egg until well blended. Shape ¼ cup/60 ml of the risotto into a patty. Cut each Robiola cube into four pieces. Place a piece of the Robiola in the middle of the rice patty and close the rice around it to seal, reshaping as necessary to create a disc 3 in/7.5 cm in diameter and ½ in/12 mm thick. Repeat with the remaining risotto and cheese to make a total of ten cakes. Preheat the oven to 2oo°F/95°C. In a large frying pan over medium-high heat, heat the butter and olive oil until sizzling. Working in batches to avoid crowding the pan, fry the risotto cakes until golden brown and crisp on the first sides, about 2 minutes. Being very careful, gently turn the cakes over with a slotted spatula and fry them on the second side until golden brown, about 2 minutes longer. The Robiola may begin to ooze out a bit, which is a good indication that the cakes are ready. Transfer the cakes to a baking sheet/tray as they are finished and keep warm in the oven. Cook the remaining cakes in the same way, adding a bit more clean oil and butter to the pan as needed. Serve hot. 

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