Mozzarella and Bacon Risotto Cakes

Gluten Free Risotto Cake Recipe

The first time I had a risotto cake it was from the original Melinda’s Gluten Free Goodies line. I used to make them all the time using my silicone moulds and setting them out at parties. Risotto cakes are brilliant because you can stick a tooth pick in them and pop them in your mouth. Although the Melinda’s version has been sadly discontinued I continued creating risotto cakes in different forms for parties and more recently I jazzed the recipe up to create a beautiful entrée for a dinner party. While they are nothing extravagant they can look beautiful on a plate.

 

RisottoCakeRozaRelish

 

This is my classic recipe of mozzarella and bacon but you can add many different flavours and textures into the risotto and I may even share a few more of my favourite combinations. The beauty of this recipe is that you can mould it to fit any of the appliances you already have. Whether you want to cook your rice in a rice cooker, a microwave or on the stove in a pot they all work perfectly. If you don’t have bacon in the fridge, why not try the leftover chicken breast from last night’s dinner and some Bolognese sauce? Actually that sounds pretty good.
 

Gluten Free Risotto Cake Recipe

 

Mozzarella and Bacon Risotto Cakes

Creamy risotto cakes that are versatile enough to play around with the fillings. These ones are filled with bacon and cheesy goodness. Bake them in small bite sized pieces and they work perfectly as party food or in larger forms they can be a great entree.
Prep Time5 mins
Cook Time35 mins
Total Time50 mins
Course: Entree
Cuisine: Modern
Servings: 8 Cakes

Ingredients

  • 1 Cup Rice (Of your choosing)
  • 80 Grams Butter
  • 2 Whole Eggs
  • 1/2 Cup Milk
  • 1 Cup Diced Bacon
  • 1 Cup Shredded Cheese
  • 2 Tsp Paprika
  • 1/2 Tbs Rosemary
  • 1/2 Tbs Garlic Paste *Optional
  • 8-10 pieces Bocconcini Mozzarella *Depending on how many cakes you are making

Instructions

  • Cook your rice, via your chosen method. You can cook it like pasta in boiling water for 8-10 minutes. You can also cook it in a rice cooker.
  • Melt your butter in a pan over medium-low heat. Add in your garlic, rosemary and paprika and stir well.
  • Add in your rice and stir for about a minute until it is coated in the butter mix.
  • Whisk your eggs, milk, bacon and shredded cheese together in a bowl and then slowly add it to the pan stirring constantly to avoid just making an omelette.
  • Stir until everything is combined and then remove from heat. Put the mixture into a glass bowl and allow to cool slighty.
  • Pre-heat the oven to 180°C
  • Spoon the mixture into your choice of mould or baking vessels. Make sure you add the Bocconcini mozzarella into the center of each cake. If you are making one large cake just pop a few pieces randomly around the pan.
  • Bake for 25-30 minutes depending on the size of your risotto cake. Smaller cakes will take even less time when i made ice cube sized pieces it only took 10 - 15 minutes to cook through. See note*
  • Allow to cool slightly before serving.

Notes

If using a silicone mould it is easy to test if the mixture is ready as you want it firm enough to hold together but moist enough to still have gooey cheese. If you are using metal or ceramic bakeware just check if the mixture is set by using a skewer. If the mixture holds up like a cake then it may be done.

That’s all there is to it, I served my risotto cakes this time with Roza’s gourmet tomato chutney which added some acidity to the dish. You could even mix this into the risotto mixture before baking if desired for extra flavour.

If you use this recipe as a base and add your own unique mixes feel free to share them with me via #aussiecoeliacrecipe because I love seeing your creations.

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Until Next Time;

Ashlee; The Aussie Coeliac.