Cheesy Risotto Cakes

Pat Duran


These are just the ticket in flavor to add to your game day snacks.
Oozing with cheese and great flavor.
Can make part of recipe day before.

★★★★★ 1 vote
24 snacks
15 Min
20 Min


2 Tbsp
olive oil
2 medium
onions, halved, sliced
1 1/2 Tbsp
brown sugar, firmly packed
3 Tbsp
balsamic vinegar
1 c
arborio rice
2 1/2 c
chicken stock , boiling
2 Tbsp
1 c
grated parmesan
1/2 c
mozzarella, cut into small cubes


1Heat 1/2 the oil in a medium frying pan on low. Cook onion for 15 minutes, covered, or until very soft. Add the sugar and vinegar and stir until combined. Cook for 5 minutes, until onion is caramelized.
2Meanwhile, heat remaining oil in a large saucepan on high. Add the rice and cook for 1 minute or until rice is coated. Add all but 1/4 cup of hot stock. Stir and simmer on low, covered, for 12-15 minutes, or until rice is tender. Remove from heat, add remaining stock with butter, 3/4 cup of the Parmesan and the caramelized onion; stir to combine. Transfer to a container and chill overnight.
3Preheat oven to 200^ . Grease a 24 hole mini-muffin pan. Place a circle of waxed papen in each mini well;spray paper. Roll 1 Tablespoon or the risotto into a ball. Using index finger, press a hole in center of ball, fill with a piece of mozzarella and roll ball to enclose the cheese. Press into well sprayed mini-pan. Repeat with remaining risotto and cheese. Sprinkle remaining Parmesan cheese over the rice balls.
4Bake for 20 minutes , or until firm and golden. Cool in pan for 8 minutes, Run a small spatula of knife around edge of cakes to loosen before removing from pan. remove waxed paper. Serve warm or cold.

About Cheesy Risotto Cakes

Main Ingredient: Rice/Grains
Regional Style: Italian
Other Tag: Quick & Easy