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Savory Risotto Cakes
Description:
These delicious crispy-creamy risotto cakes are reminiscent of the traditional cuisine of Southern Italy. They're perfect for an appetizer or as an accompaniment to seafood. If you have any left over, stick them in the refrigerator and then pop them into the microwave the next day for a fast, hot lunch!
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Ingredients: Print Ingredients
3 1/2 cups stock - chicken, vegetable or fish
1 cup Arborio rice
4 tblsp. Extra Virgin olive oil
1/2 cup dry white wine
1 small white onion, finely chopped
2 cloves garlic, finely chopped
1/2 cup frozen small green peas (optional)
4 oz. fresh mozerella, cut into small chunks (optional)
Freshly cracked black pepper
Salt
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Prepare:
In a saucepan, heat up the stock until hot, not boiling. Set aside. In a skillet, saute the onion and garlic in 1 tblsp. olive oil until soft, then add the rice, stirring constantly until it becomes transparent. Be careful to watch closely so that the rice does not turn color!
Add the wine and keep stirring, then add a ladle of stock and reduce heat. As the stock absorbs into the rice, add another ladleful until you have added it all, about 15 minutes. Stir in the peas and mozerella, and salt and pepper to taste. The rice should be soft, with a slightly al dente center.
Remove pan from heat. Cool. You can place it in the refrigerator or scoop it out of the pan into a bowl to cool at room temperature.
With floured hands, form cooled risotto into round cakes about 1/2" thick. Brush with egg white and dredge in white flour.
In a skillet, heat 3 tblsp. of olive oil, and pan fry the risotto cakes until golden brown and crispy around the edges.
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How To Serve:
Eat while hot. These are simply delicious.
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Experiment: Try adding chopped, cooked shrimp or crab meat to the risotto for an extra kick!
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Click here for a printable version of the recipe.
E-mail this recipe to a friend.
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