I’m all about multitasking these days.
I walked into Target for candy cane twine and walked out with foyer furniture and neon pink wrapping paper. I may be impulsively considering an accent wall in neon pink. Some people want a chalkboard wall; I want neon. Okay, maybe both.
Right now I’m wrapping gifts (yes, I’m actually on top of things this year), watching Christmas Vacation, voice-recording recipes and sorting mail, all at once.
I also make questionable wreaths from food and snack while I work — risotto cakes, mint chocolate pretzel crisps, a cappuccino with a splash of Baileys. It’s chaos and it’s fine.
But the star of the moment? These crispy goat cheese risotto cakes. They pull triple duty as an appetizer, a side or a main, and I can’t stop eating them.
They’re one of my latest favorites — and, to be honest, my “favorites” change every week depending on my mood. Do you do that? Are your favorite things a little mood-ring dependent? If you still have a mood ring, we should totally go to Claire’s and get matching ones.
I first tried rice balls years ago at a beachside Italian place. My cousin raved about them, and I was inspired to make a simpler, slightly messier version at home with goat cheese. Instead of deep-frying, I pan-fry them in olive oil — less fuss and faster cleanup.
If you’ve made my mashed potato pancakes before, you’ll recognize the technique: cold risotto, goat cheese, and a bit of flour to bind. The flour amount depends on how wet your leftover risotto is, so measure by feel — you may need a touch more or less. These can be picky, but they’re absolutely worth it. Risotto tends to be my go-to around the holidays; it’s comforting and surprisingly simple once you’ve made it a couple of times.
After a few test runs, I wanted a fresh topping that felt seasonal and homemade. Store-bought jams were fine, but I wanted something that paired specifically with the cakes. So I sautéed pear chunks with vanilla bean salt, a little honey, and fresh thyme, then piled them on top. The result is sweet, savory and bright — perfect with the tangy, crispy goat cheese inside the cakes.
These cakes are versatile. Serve them alongside chicken, toss them on a salad for extra heft, or present them as a holiday appetizer. They add a crunchy, creamy element that’s festive without being fussy.
Crispy Goat Cheese Risotto Cakes with Warm Winter Pears
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Ingredients
- 4 tablespoons olive oil
- 2 garlic cloves, minced
- 1 cup arborio rice
- 1 1/2 cups dry white wine
- 3 to 4 cups low-sodium chicken stock, warmed
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 pinch crushed red pepper flakes
- 1/4-1/3 cup flour
- 8 ounces goat cheese
- 1 cup panko bread crumbs
- 2/3 cup fine bread crumbs
warm winter pears
- 1/2 vanilla bean, seeds scraped
- 1 1/2 teaspoons flaked sea salt
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 2 pears, chopped into 1/2-inch cubes
- 1 tablespoon honey
- 2 teaspoons chopped fresh thyme
Instructions
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In a large saucepan, heat 1 tablespoon olive oil over medium. Add the garlic and cook 15 seconds. Stir in the rice to coat in oil, then toast for 3–4 minutes, stirring occasionally. Pour in the wine and stir until absorbed. Add warmed stock 1 cup at a time, stirring and allowing each addition to absorb before adding the next. Continue until the rice is cooked and all liquid is absorbed, about 15–20 minutes. Unlike some risotto methods, cook until the liquid is absorbed so the patties hold together better.
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Let the risotto cool completely — you can chill it overnight. When cold, combine the risotto with the flour and crumble in the goat cheese, mixing until even. Adjust with a bit more flour if the mixture is too loose; it should be moldable.
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Mix the panko and fine bread crumbs together. Heat a large skillet over medium and add the remaining olive oil. Form the mixture into cakes about 2 inches across, coat in the breadcrumbs, and fry in batches until golden brown, about 4–5 minutes per side. Drain briefly on paper towel. Top with the warm pears and serve.
warm winter pears
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Make the vanilla salt by rubbing the vanilla bean seeds and salt together; store in a sealed container if making ahead.
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Heat a skillet over medium and melt the butter with olive oil. Add the pears and 1/2 teaspoon vanilla salt, tossing to coat. Cook until slightly softened, about 5 minutes. Drizzle in the honey, add the thyme, and cook another 2 minutes. Transfer pears and any pan juices to a bowl for serving and season with more vanilla salt if needed.
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Notice the cheesiness — the cakes, not me.