Mushroom and Herb Risotto Cakes

Mushroom and Herb Risotto Cakes are a delicious and savory dish that is perfect for any occasion. These cakes are made with a combination of creamy risotto, flavorful mushrooms, and aromatic herbs, making them a perfect appetizer or side dish.
To make these Mushroom and Herb Risotto Cakes, you will need the following ingredients per serving: 1 cup of cooked risotto, 1/4 cup of chopped mushrooms, 1 tablespoon of chopped fresh herbs (such as thyme, rosemary, or parsley), 1/4 cup of breadcrumbs, 1 egg, salt and pepper to taste, and 1 tablespoon of olive oil for frying.
To start, mix the cooked risotto, chopped mushrooms, and fresh herbs in a bowl. Add salt and pepper to taste. Then, add the breadcrumbs and egg to the mixture and stir until well combined.
Heat the olive oil in a frying pan over medium heat. Using a spoon, scoop the risotto mixture into the pan and flatten it into a cake shape. Fry the cakes for 2-3 minutes on each side, or until golden brown and crispy.
The Mushroom and Herb Risotto Cakes are a beautiful golden brown color with a crispy exterior and a soft, creamy interior. The mushrooms and herbs add a depth of flavor to the dish, while the breadcrumbs give it a satisfying crunch.
These Mushroom and Herb Risotto Cakes are a perfect appetizer or side dish for any occasion. They are easy to make and can be served hot or cold. They are also a great way to use up leftover risotto.
Type of dish: Appetizer/Side dish
Main ingredients: Risotto, mushrooms, herbs