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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