Mini Risotto Cakes

• 份量: 24 servings

配料

2 Tablespoons unrefined (cold pressed, extra virgin olive oil + more for frying cakes)

½ medium onion (finely chopped)

1 cup Arborio or carnaroli rice

1 ¾ teaspoons sea salt

¼ teaspoon freshly ground black pepper or to taste

½ cup dry white wine

2 ½ cups chicken or vegetable stock

2 large eggs

1 ½ cups panko bread crumbs (look for gluten-free bread crumbs to make this a GF recipe)

步骤

Heat 2 Tablespoons of olive oil in a large heavy-bottomed saucepan over medium heat, add the onion and cook until softened, about 5 minutes.

Add the rice and 1 ¾ teaspoons salt and ¼ teaspoon pepper and cook, stirring often, until rice starts to crackle, about 1 minute. Stir in the wine and let simmer, stirring often, until completely absorbed, about 1 to 2 minutes.

Add all the stock, stir to combine and bring to a boil. Reduce the heat to medium low and simmer uncovered, stirring occasionally, until the rice has absorbed the broth and is cooked through, about 10 to 12 minutes.

When the rice is done, taste for seasoning and remove to a large bowl and let sit until cooled to room temperature, about 40 minutes. Cover and refrigerate until completely chilled, at least 2 hours or overnight.

When risotto is fully chilled, place the eggs in a shallow dish and beat with a fork. Set aside. Place the panko bread crumbs in a second shallow dish and set aside.

Measuring about 2 Tablespoons per cake, form the risotto into small, round 1 ½ inch patties. If the risotto is sticking to your hands too much, moisten them with a little water. If the rice isn’t sticky enough and the patties aren’t holding together, squeeze the rice in your palm a couple of times until it sticks.

Working with 1 risotto cake at a time, coat it with egg, letting any excess drip off, then coat it evenly with the panko, pressing gently so the breadcrumbs adhere. You can do this in the morning and refrigerate until ready to sauté.

Heat a large frying pan over medium-high heat and add enough olive oil to generously coat the bottom of the pan. When the oil is hot, add the risotto cakes and fry until golden brown, about 2-3 minutes. Flip and continue cooking, adjusting the heat if necessary, until golden brown and heated through, about 2-3 minutes more.

You can keep the cakes warm in a 250 degree oven on a baking sheet if necessary or transfer to a paper towel lined plate. Serve hot.