Imagine a dish that combines the creamy elegance of traditional risotto with a crispy, golden exterior that crackles with every bite. These White Asparagus Risotto Cakes are not just a recipe; they're a culinary adventure that elevates simple ingredients into a gourmet experience. Perfect for impressing dinner guests or treating yourself to a restaurant-quality meal at home, this Italian-inspired creation turns leftover risotto into a crispy, flavor-packed sensation that will have everyone asking for seconds.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 bunch white asparagus, trimmed and chopped
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1/4 cup scallions, chopped
- Salt and pepper to taste
Instructions
- Prepare the white asparagus by washing thoroughly and trimming the tough woody ends. Chop the asparagus into small, uniform pieces.
- In a medium saucepan, heat the vegetable broth and keep it simmering on low heat. This will be used to gradually add moisture to the risotto.
- In a large heavy-bottomed pan, heat olive oil over medium heat. Add Arborio rice and toast for 2-3 minutes, stirring constantly to prevent burning.
- Begin adding the hot vegetable broth to the rice one ladleful at a time, stirring continuously. Allow each ladleful to be absorbed before adding the next.
- When the rice is about halfway cooked, add the chopped white asparagus pieces to the risotto. Continue adding broth and stirring.
- Cook the risotto until the rice is creamy and al dente, with a slight resistance when bitten. This should take approximately 18-20 minutes.
- Remove from heat and stir in grated Parmesan cheese. Season with salt and pepper to taste. Let the risotto cool completely.
- Once cooled, form the risotto into compact circular cakes, about 3 inches in diameter and 1/2 inch thick.
- For the scallion pistou, finely chop the scallions and mix with a small amount of olive oil to create a loose sauce.
- Heat a non-stick skillet with a little olive oil. Gently pan-fry the risotto cakes until golden and crispy on both sides, about 3-4 minutes per side.
- Plate the risotto cakes and drizzle with the scallion pistou. Serve immediately while warm and crisp.
Tips
- Ensure your risotto is completely cooled before forming cakes - this helps them hold their shape and prevents falling apart during cooking.
- Use cold, slightly sticky risotto for the best cake formation. If the mixture is too dry, add a beaten egg to help bind the cakes.
- Use a non-stick skillet and ensure it's properly heated before adding risotto cakes to achieve that perfect golden-brown crust.
- Don't overcrowd the pan when frying - cook risotto cakes in batches to maintain their crispy texture.
- For extra crispiness, you can lightly dust the risotto cakes with fine breadcrumbs before pan-frying.
- The scallion pistou is best made just before serving to maintain its fresh, vibrant flavor.
- Serve immediately after cooking to enjoy the maximum contrast between the crispy exterior and creamy interior.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 10g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 15mg
