Description
Saffron Risotto Cakes with Lemon Aioli combine creamy, flavorful risotto infused with aromatic saffron, shaped into crispy golden cakes, and paired with a tangy lemon aioli for a delightful appetizer or light meal. This recipe offers a perfect balance of textures and vibrant Mediterranean-inspired flavors that are sure to impress.
Ingredients
Scale
For the Saffron Risotto Cakes:
- 1 ½ cups Arborio rice
- 4 cups vegetable broth
- ½ cup dry white wine
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon saffron threads
- ½ cup grated Parmesan cheese
- 1 cup all-purpose flour
- 2 large eggs
- Salt and pepper to taste
- Olive oil for frying
For the Lemon Aioli:
- 1 cup mayonnaise
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Prepare the Saffron Risotto: In a large pan, heat olive oil over medium heat. Add the finely chopped onion and minced garlic; sauté until translucent and fragrant. Pour in the Arborio rice and stir for a couple of minutes until the rice is lightly toasted. Deglaze the pan with dry white wine, letting it absorb fully.
- Add Broth and Saffron: Heat the vegetable broth separately and gradually add it to the rice mixture one ladle at a time, stirring constantly. Allow each addition to absorb before adding the next. Stir in the saffron threads with the broth to infuse color and flavor. Continue this process until rice is creamy and tender, about 18-20 minutes.
- Finish the Risotto: Remove the pan from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste. Spread the risotto evenly on a baking sheet and let it cool completely, allowing it to firm up for easier shaping.
- Shape the Risotto Cakes: Once cooled, scoop the risotto into portions and form them into compact patties about 2-3 inches in diameter. In a bowl, beat the eggs. Place the flour in a separate shallow dish. Dip each patty first into flour, then into the beaten eggs, ensuring they’re fully coated for crispy texture.
- Fry the Risotto Cakes: Heat olive oil in a large skillet over medium heat. Fry the coated cakes in batches, cooking each side for 3-4 minutes or until golden brown and crispy. Transfer cooked cakes to a paper towel-lined plate to drain excess oil.
- Prepare the Lemon Aioli: In a small bowl, combine mayonnaise, lemon juice, lemon zest, minced garlic, salt, and pepper. Mix thoroughly until smooth and refrigerate until ready to serve.
- Serve: Plate the crispy saffron risotto cakes and accompany them with a generous dollop of lemon aioli. Enjoy warm as a delicious appetizer or light entrée.
Notes
- Allow the risotto to cool completely before shaping to avoid sticky, difficult-to-handle cakes.
- Use a good quality saffron for the best flavor and vibrant color.
- Keep the oil at a medium heat to ensure the cakes cook through without burning the exterior.
- The lemon aioli can be made ahead and stored in the refrigerator for up to 3 days.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
