Fried Risotto Cakes

5.0(5)

You can make your own risotto with this recipe or use leftover to make these great little appetizers or side dish. From the book "Turn Up the Heat" by Garvin.

by mary winecoff·published 2008-03-09

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Rice

Servings

(4–6)

Total time

30 min

prep 10 min

Calories / serving

702 kcal

Ingredients (9)

serves

4 1/2 cups chicken stockchicken-stock
1/4 cup unsalted butterbutter
1 medium onion, choppedonion
1 1/2 cups arborio rice
1 cup white winewhite-wine
1/2 cup parmesan cheeseparmesan
1/2 cup scallion, choppedscallion
2 tablespoons olive oilolive-oil
1/2 cup all-purpose flourflour

Instructions (4 steps)

01In a large saucepan, bring the chicken stock to a simmer. In a medium saucepan, melt butter over medium heat. Add the onion and saute for 5 minutes or until soft. Add the rice and stir until coated.
02Increase the heat to medium-high. Add the wine. Cook, stirring constantly for 4 minutes or until wine is absorbed. Add about 1 cup chicken stock (enough to just cover the rice) and cook, stirring constantly, until the stock is absorbed. Continue adding stock, 1 cup at a time, stirring until it is absorbed before adding more. The rice is done when it is just cooked through and lightly bound with creamy liquid, about 15 minutes.
03Remove risotto from heat and stir in Parmesan cheese and scallion. Spread risotto evenly in a greased sheet pan and refrigerate until very firm, at least 4 hours or overnight.

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Rich recipe — supports nutrition-aware planning.