Description
Delight in these golden Saffron Risotto Cakes served with a zesty Lemon Aioli. Creamy risotto infused with aromatic saffron is cooked to perfection, chilled, formed into crispy pan-fried patties, and paired with a bright, garlicky aioli that adds the perfect tangy contrast. An elegant Italian appetizer or side dish that’s both comforting and sophisticated.
Ingredients
Scale
For the Risotto Cakes
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1 cup Arborio rice
- ½ cup dry white wine
- 3 cups warm chicken or vegetable broth
- ½ teaspoon saffron threads, soaked in 2 tablespoons warm water
- ½ cup grated Parmesan cheese
- 2 tablespoons butter
- Salt and pepper to taste
- ½ cup panko breadcrumbs, plus extra for coating
- 2 large eggs, lightly beaten
- Olive oil for pan-frying
For the Lemon Aioli
- ½ cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 clove garlic, minced
- Salt to taste
Instructions
- Prepare the Risotto: Heat olive oil in a saucepan over medium heat. Add the finely chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and Arborio rice, cooking for 1–2 minutes until the rice is lightly toasted.
- Deglaze with Wine: Pour in the dry white wine and cook, stirring, until it is mostly absorbed by the rice.
- Cook with Broth: Gradually add the warm chicken or vegetable broth about ½ cup at a time, stirring frequently and allowing each addition of broth to be absorbed before adding more. Continue this process for about 20 minutes, until the rice is tender and creamy.
- Add Saffron and Finish: Stir in the saffron water, and continue cooking until the rice is fully tender. Remove the risotto from heat and stir in the Parmesan cheese, butter, and salt and pepper to taste. Let the mixture cool completely.
- Form the Cakes: Once cooled, mix the risotto with panko breadcrumbs and beaten eggs. Shape the mixture into small patties, then coat each patty with additional panko breadcrumbs. Chill the patties in the refrigerator for 20–30 minutes to firm up.
- Pan-Fry the Cakes: Heat olive oil in a skillet over medium heat. Fry the risotto cakes for 3–4 minutes on each side until they turn golden brown and crispy. Remove from heat and drain on paper towels if needed.
- Make the Lemon Aioli: In a small bowl, whisk together mayonnaise, fresh lemon juice, lemon zest, minced garlic, and a pinch of salt until smooth. Chill the aioli until ready to serve.
- Serve: Serve the risotto cakes warm with a dollop of chilled lemon aioli on the side for dipping.
Notes
- Prepare the risotto a day ahead to save time and improve flavor.
- For a vegetarian option, use vegetable broth and ensure the Parmesan cheese is vegetarian-friendly.
- The risotto cakes reheat beautifully in the oven or air fryer to maintain crispiness.
- Use fresh saffron for the most vibrant color and aroma.
- Adjust seasoning in the aioli to taste and add more lemon zest if desired for extra brightness.
