Comments on: Ch-ch-ch-chive risotto cakes.

By: August 2009 Roundup « The Random Item

August 2009 Roundup « The Random Item — Fri, 13 Nov 2009 05:33:59 +0000

[...] Corn and Basil from Cooking with Cristine, Eggplant Foccacia from Culinary in the Country, Chive Risotto Cakes from Cupcake Rehab, Sauteed Tilapia with a Lemon Shallot Cream Sauce from Dalla Mia Cucina, Creamy [...]

By: Columbus Foodie » Blog Archive » August 2009 Roundup

Columbus Foodie » Blog Archive » August 2009 Roundup — Sun, 08 Nov 2009 17:46:22 +0000

By: cupcake rehab

cupcake rehab — Thu, 10 Sep 2009 00:31:01 +0000

Thanks Mel! Hopefully next time I have the patience to try it that way

By: Mel

Mel — Thu, 10 Sep 2009 00:17:43 +0000

Make the risotto the day before or that morning. Once the risotto is cool enough to touch make into cakes and wrap with cling-film and place in the fridge.
This method is an almost failsafe way to get intact cakes – they taste the same regardless but if you want a pretty result this is the way to do it!

By: cupcake rehab

cupcake rehab — Fri, 28 Aug 2009 06:24:10 +0000

Haha. I usually have no problem with risotto… I have all the patience in the world with the stirring and everything. But this? Forget it. I’m going to seriously have to make it a night ahead next time to prevent myself from just cheating and making them too soon. It really gets my knickers in a twist too because they could’ve been so perfect, if only I’d waited. Poo.

By: Amanda

Amanda — Fri, 28 Aug 2009 00:39:18 +0000

In my limited experience, risotto is tricky enough on its own (once it was brilliant and the next time it was burnt and a near solid). So even if they fell apart, your cakes get my props.