Risotto Cakes



  • 2 tablespoons olive oil
  • Poached eggs
  • Canola oil
  • Bread crumbs
  • 1/4 cup Parmesan cheese, shredded
  • 3 tablespoons fresh basil, coarsely chopped
  • 3/4 cup Darigold heavy cream
  • 1 large clove garlic, minced
  • 1/2 cup white wine
  • Salt and pepper to taste
  • 5 mushrooms, diced (about 1/2 cup)
  • 1 small red onion, diced
  • 1/2 pound asparagus, sliced diagonally
  • 1/4 pound bacon, diced
  • 3 cups chicken stock
  • 1-1/2 cups Arborio rice
  • 1/4 cup diced yellow onion


In a large, covered pan, sauté the yellow onion in olive oil until translucent. Add the uncooked rice and sauté for 5 minutes. Pour the chicken stock into the rice and bring to a boil; reduce heat. Cover and simmer for 15 minutes.

While the rice is cooking, sauté the bacon in a medium-size skillet for 3 minutes. Add the asparagus, red onion, and mushrooms; season with salt and pepper to taste. Cook for 4 more minutes. Add white wine and garlic to deglaze the pan; reduce slightly. Add the heavy cream and simmer for 3 minutes. Combine the cooked rice, basil and Parmesan cheese with the cream, stirring gently. Add salt and pepper if needed and cook for 2 minutes. Remove the mixture from the heat. When cool, form the rice mixture into thick patties (about 2-1/2 inches wide) and coat with bread crumbs.

Heat two tablespoons of canola oil in a large skillet on medium-high. Cook the risotto cakes until heated through and golden brown on both sides. Serve with a poached egg on top.


Makes about 4 servings.