Mushroom Risotto Cakes

Mushroom Risotto Cakes
Photo by Romulo Yanes


  • 2 large eggs
  • 3 cups mushroom risotto
  • 6 tablespoons olive oil
  • 2 cups coarse fresh bread crumbs (from firm white sandwich bread)
  • 1 cup all-purpose flour

Put oven rack in middle position and preheat oven to 350°F. 3Form chilled risotto into 8 (3/4-inch-thick) patties using wet hands. Put flour, eggs, and bread crumbs in 3 separate shallow bowls. Coat 1 cake with flour, tapping off excess, then egg (letting excess drip off), and then bread crumbs. ...

View full recipe at Epicurious


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