California Wild Rice Risotto Cakes

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150Roasted Duck Breast on CWR Risotto Cake

These crispy cakes are delicious served with pan-seared duck breasts and garlicky sautéed green beans. Serve these delicious rice cakes with Sautéed Duck Breasts with Dried Cherry Pan Sauce.

~Created by Chef Elisabeth Schwarz~
Corporate Chef
San Francisco Bay Area

Serves 4 people.


  • ½ cup California wild rice, rinsed
  • ¾ cup Arborio or other short grain rice
  • 4 ½ cups chicken stock
  • 1 Tablespoon plus 1/4 cup extra-virgin olive oil
  • 1 medium yellow onion, diced
  • 1 Tablespoon thyme leaves, roughly chopped
  • 1 large egg, lightly beaten
  • 1 ½ teaspoons kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 5 Tablespoons breadcrumbs

Cooking Instructions:

Bring wild rice and 1 1/2 cups stock to a boil in a medium saucepan. Reduce heat, cover and simmer until kernels just puff open, 45 to 50 minutes. Drain if necessary and transfer to a bowl.

In another medium saucepan, bring Arborio rice and remaining 2 cups chicken stock to a boil. Reduce heat, cover and simmer until very tender, about 25 minutes. Drain if necessary and transfer to same bowl as wild rice; se t aside to cool.

Heat 1 tablespoon olive oil in a skillet over medium heat. Add onion and sauté until translucent, about 5 minutes. Transfer to bowl with rice mixture. Add thyme, egg, salt, pepper and breadcrumbs, stirring to combine. Divide mixture into four portions and shape each into a round patty. Set aside on a plate (Cakes can be prepared to this point a few hours ahead of time.).

Heat remaining 1/4 cup olive oil over medium heat in a skillet large enough to hold the rice cakes. Add cakes and cook until golden brown on both sides, about 6 minutes total. Serve immediately or keep warm on a baking sheet in a 200° oven.

Nutrition facts per serving: Risotto Cakes: Calories 453 (37.1% from fat); Total Fat 19g (sat 3g, trans 0g, mono 13g, poly 2g); Cholesterol 47mg; Protein 32g; Carbohydrate 53g; Fiber 2g; Iron 3mg; Sodium 1245mg; Calcium 68mg; Vitamin A 115 IU; Vitamin C 0mg.

This recipe was developed for the California Wild Rice Advisory Board by Chef Elisabeth Schwarz, Corporate Chef, San Francisco Bay Area
Compliments of California Wild Rice Advisory Board
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Always in Season


Thanksgiving is a time for enjoying the bountiful gifts of the Earth.
For hundreds of years, Wild Rice has been a traditional ingredient of American feasts.  
Try one of these recipes and make Wild Rice part of your family’s Thanksgiving tradition.

Apple-Sage Wild Rice Stuffing
Mini Pumpkins stuffed with Wild Rice
California Wild Rice and Walnut Dressing
Wild Rice and sausage stuffing

Our Chef's Circle is continually developing new recipes and uses for wild rice especially with you, the professional chef, in mind.