Risotto Cakes
Ingredients
-
3 cups risotto
-
1 large egg
-
¼ cup all-purpose flour
-
½ cup grated Gruyere
-
2 large eggs
-
1 cup panko bread crumbs
-
1 teaspoon Italian seasoning
Go Premium
Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Go Premium
Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Preheat the June Oven
With a foil-lined June Air Basket in the bottom position, preheat the June Oven to 400°F on the Air Fry cook mode using the button below.
June Oven
foil
June Air Basket
Start the risotto mixture
Place the chilled risotto in a large bowl. Add the beaten egg to the risotto.
3 cups risotto
1 large egg
large bowl
measuring cups
Add the cheese and combine
Add the cheese to the risotto. Stir well to combine and set aside.
½ cup grated Gruyere
spatula
Prepare dry and wet coating
Place the flour in a small bowl. In a separate bowl, crack the 2 eggs and whisk until lightly beaten.
2 large eggs
¼ cup all-purpose flour
whisk
2 small bowls
Season the panko
Pour the panko in a third bowl and add the Italian seasoning. Stir to combine.
1 cup panko bread crumbs
1 teaspoon Italian seasoning
measuring spoons
small bowl
Portion the cakes
Scoop 2 heaping tablespoons of risotto mixture and shape them into a rounded patty with your hands.
Coat the cakes
Place the shaped risotto cake in the bowl with the flour and gently roll it around until it is lightly but completely coated. Tap off any excess flour. Dip the floured risotto cake in the bowl with the beaten eggs and gently roll it around until it is completely coated. Allow excess egg to drip back into the bowl. Dip the cake in the bowl with the panko and gently roll it around until it is completely coated.
Place in the June Air Basket
Transfer the breaded cake to the June Air Basket set over the June Pan to catch any crumbs. Repeat until you have used all the risotto.
June Pan
June Air Basket
Air fry the risotto cakes
Slide the June Air Basket into the middle shelf position with a foil-lined June Air Basket on the bottom shelf to catch any crumbs. Air fry the risotto cakes 20 minutes, until they are golden brown and crispy. June will notify you when the risotto cakes are ready.
Garnish and serve
Remove the June Air Basket from the June Oven and carefully transfer the risotto cakes to a serving dish. Sprinkle with chopped parsley before serving.
3 tablespoons chopped parsley