Beet Risotto Cakes

These stunning rice cakes are deliciously crispy on the outside, and soft and silky on the inside.

Serves: 10Hands-on: 45 minutesTotal: 4 hours 45 minutesDifficulty: Medium

Serves: 10


  • ½ cup sour cream
  • ¼ cup grated Parmesan cheese
  • ¼ tsp. salt
  • 2 cans (14.5 oz.), diced beets liquid reserved
  • 3 Tbsp. butter, divided
  • 1 large onion, peeled and chopped
  • 1 lb. arborio rice
  • ½ cup red wine
  • 2 cups vegetable stock
  • 1 tsp. salt
  • ½ tsp. ground black pepper
  • 1 cup grated Parmesan cheese
  • ½ cup olive oil


  • To make the Parmesan cream, combine the sour cream, Parmesan, and salt in a small bowl. Set aside.
  • For the risotto cakes, combine the canning liquid from the beets with enough water to total 8 cups. Melt 2 tablespoons butter in a large, heavy-bottomed saucepan over medium heat; add the onions and cook until soft, about 5 minutes. Stir in the rice, and cook over medium heat until it attains a chalky, cooked color, about 5 minutes.
  • Add the wine to the cooking rice; stir constantly with a wooden spoon until all liquid is absorbed. Gradually start to add the stock mixture in ½-cup increments, stirring constantly, waiting until all liquid is absorbed before adding the next cup. Continue until rice is saucy, but still slightly “al dente.” Season with salt and pepper; stir in the Parmesan, cooked beets, and remaining 1 tablespoon of butter. Transfer mixture into a buttered 9" × 13" glass baking dish; set aside to cool. Refrigerate at least 4 hours or overnight, until risotto is firm to the touch.
  • Use a biscuit cutter or a glass to cut the risotto into 3" rounds. Heat a large nonstick skillet over medium heat; add 2 tablespoons olive oil. Fry the cakes in batches until a crisp crust forms and they are golden brown on the outside, hot on the inside, about 4 minutes per side. Serve hot or warm with Parmesan cream.