Savory Ground Beef and Herb-Infused Risotto Cakes with Lemon-Basil Aioli
These elegant risotto cakes combine the richness of ground beef with creamy, herb-infused risotto, creating a sophisticated dish perfect for special occasions. Paired with a zesty lemon-basil aioli, they offer a delightful balance of flavors and textures that will impress your guests.
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Begin by cooking 1 cup of Arborio rice in 4 cups of chicken broth over medium heat, stirring frequently until the rice is creamy and al dente, about 20 minutes.
In a separate skillet, heat 1 tablespoon of olive oil over medium heat and sauté 1 small diced onion until translucent, about 5 minutes.
Add 1 pound of ground beef to the skillet, breaking it apart with a spoon, and cook until browned, about 7 minutes.
Stir in 1/2 cup of grated Parmesan cheese, 1/4 cup of chopped fresh parsley, 1 tablespoon of chopped fresh thyme, and season with salt and pepper to taste.
Once the risotto is cooked, fold in the beef mixture and let it cool for 10 minutes. Form the mixture into patties, about 3 inches in diameter.
Heat 2 tablespoons of olive oil in a non-stick skillet over medium heat and cook the patties for 4-5 minutes on each side until golden brown.
For the aioli, whisk together 1/2 cup of mayonnaise, the juice of 1 lemon, 1 tablespoon of chopped fresh basil, and a pinch of salt.
Serve the risotto cakes warm, drizzled with the lemon-basil aioli and garnished with additional herbs.
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