Crispy Risotto Cakes with Whipped Ricotta Recipe

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These Crispy Risotto Cakes with Whipped Ricotta take the Crispy Rice Sushi fad and hijack it with some Dolce Vita. Don’t get us wrong—we love sushi and we love the original concept. But after seeing 72 versions of it in our IG feed, we knew it was time for a makeover. Rich but bright, creamy, and spicy, this app takes a shrimp risotto entrée and shoves it all into a handheld. Here’s the part where we’d cuss in Italian but the algo doesn’t have a sense of humor (or context for the most part lol). So you’ll just have to imagine us cussing lovingly in Italian.

PREP TIME

1 hour 20 mins

COOK TIME

45 mins

SERVINGS

16

Ingredients

Risotto

  • 1/2 onion, diced
  • 6 garlic cloves, minced
  • 1 cup arborio rice
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 tsp dried basil
  • 1 cup dry white wine
  • 4-5 cups chicken broth
  • 3/4 cup parmesan, freshly grated
  • 1 lemon, zested & juiced

 

Crispy Risotto Cakes

  • Chilled risotto
  • Canola or vegetable oil

 

Whipped Ricotta

  • 7.5 oz whole milk ricotta
  • 1/4 cup fresh basil, minced
  • 1 Tbsp roasted garlic
  • 1/2 Tbsp olive oil
  • 1/2 lemon, zested
  • Salt
  • Pepper

 

Sautéed Shrimp

  • 1 lb small shrimp, peeled & deveined
  • 1 Tbsp olive oil
  • Garlic powder
  • Salt
  • Pepper

 

Crispy Risotto Cakes Build

  • Risotto Cakes
  • Whipped Ricotta
  • Sautéed Shrimp, halved
  • Chopped Calabrian chili peppers

Crispy Risotto Cakes with Whipped Ricotta on a black slate serving board.

COOKING INSTRUCTIONS:
Crispy Risotto Cakes with Whipped Ricotta

Risotto

  1. Heat Tbsp of oil in a sauté pan. Add onion and cook till translucent. Add garlic and cook until fragrant. Add rice, then salt and pepper. Cook for 2-3 minutes.
  2. Add wine and reduce by at least half.
  3. Add chicken broth 1/2 cup at a time, stirring constantly until broth evaporates. Add more broth if rice is not yet fully cooked. While proper risotto consistency should be creamy, you actually want to cook it past that point so that it starts to get clumpy. This will help with frying.
  4. Remove from heat. Stir in parmesan, lemon zest, and lemon juice. Salt and pepper to taste, if necessary.
  5. In a parchment-lined 9×9 pan, spread risotto into an even layer. Cover and freeze for 30 minutes, or until cold throughout and easily sliced. If you’re not in a hurry, refrigerate overnight instead.

 

Crispy Risotto Cakes

  1. Remove 9×9 pan from freezer/fridge and lift parchment paper out of pan. Slice risotto block into 16 equal pieces.
  2. Add oil to a large pan until about 1/4” deep. Heat on medium-high heat. Working in batches of 4-6, fry cakes for about 1-1 1/2 minutes on top and bottom sides, or until golden brown. Remove from pan to paper towel-lined pan to drain.

 

Whipped Ricotta

  1. In a medium bowl, add ricotta, basil, and garlic. Using a hand mixer, blend until well-integrated. Stir in oil, lemon zest, and salt and pepper to taste. Chill until ready to use.

Sautéed Shrimp

  1. In a skillet over medium heat, sauté shrimp on both sides. Season with garlic, salt, and pepper to taste. Remove from heat and set aside.

 

Crispy Risotto Cakes Build

  1. Pipe whipped ricotta onto risotto cakes. Top each cake with two halves of shrimp. Add a tiny dab of chili peppers. Enjoy!

PAIRINGS:
Crispy Risotto Cakes with Whipped Ricotta

Sauvignon Blanc

Prosecco

American IPA

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