Saffron Risotto Cakes with Lemon Aioli and Microgreens
A delightful twist on the classic risotto transformed into crispy cakes, served with a tangy lemon aioli and a garnish of fresh microgreens. Perfect for an elegant appetizer or a light main course.
Equipment
- Large pan
- Three bowls for breading
- Frying pan
- Whisk
Ingredients
For the Saffron Risotto Cakes:
- 1 cup Arborio rice 200g
- 2 cups chicken or vegetable stock, warm 480ml
- 1 pinch saffron threads
- 1/2 cup onion, finely chopped about 75g
- 2 cloves garlic, minced
- 1/2 cup dry white wine 120ml
- 1/2 cup grated Parmesan cheese 50g
- 2 tbsp unsalted butter 30g
- Salt and pepper, to taste
- 1/2 cup all-purpose flour 60g
- 2 large eggs, beaten
- 1 cup breadcrumbs 120g
- Olive oil, for frying
For the Lemon Aioli:
- 1/2 cup mayonnaise 120ml
- 1 tbsp lemon juice 15ml
- 1 tsp lemon zest
- 1 clove garlic, minced
- Salt and pepper, to taste
For Garnish:
- 1/2 cup microgreens
Instructions
- Begin by making the risotto. In a large pan over medium heat, sauté the onion and garlic in butter until translucent.
- Add the Arborio rice and toast for 2 minutes, stirring constantly.
- Pour in the white wine and let it simmer until it has almost completely evaporated.
- Sprinkle in the saffron threads, then gradually add the warm stock, one ladle at a time, allowing the liquid to be absorbed before adding more. Stir continuously.
- Once the rice is al dente and creamy, remove from heat, stir in the Parmesan cheese, and season with salt and pepper. Spread the risotto on a tray to cool.
- Once cooled, shape the risotto into small patties.
- Prepare three bowls for the breading process: one with flour, one with beaten eggs, and one with breadcrumbs.
- Dredge each risotto cake first in flour, then dip in the egg, and finally coat with breadcrumbs.
- Heat olive oil in a pan over medium heat and fry the risotto cakes until golden brown on both sides. Drain on paper towels.
- For the lemon aioli, whisk together mayonnaise, lemon juice, lemon zest, and minced garlic. Season with salt and pepper.
- To serve, plate the risotto cakes, top with a dollop of lemon aioli, and garnish with microgreens.
Notes
For a vegetarian version, use vegetable stock.
Cool the risotto completely before shaping to ensure the cakes hold together when frying.
Lemon aioli can be made ahead of time and refrigerated to let the flavors meld.
Use high-quality saffron for the best flavor and color in your risotto cakes.