Prep 10 mins
Cook 20 mins
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.
- 4 1⁄2 cups chicken stock
- 1⁄4 cup unsalted butter
- 1 medium onion, chopped
- 1 1⁄2 cups arborio rice
- 1 cup white wine
- 1⁄2 cup parmesan cheese
- 1⁄2 cup scallion, chopped
- 2 tablespoons olive oil
- 1⁄2 cup all-purpose flour
- In 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.
- Increase 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.
- Remove 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.
- In a large saute pan, heat the olive oil over medium heat. Form risotto cakes by shaping handfuls of risotto into 3 x 1/2 inch disks. Dredge the cakes in flour to coat. Saute cakes in hot oil until golden.
Fantastic Mary. Simply fantastic. Quick and easy to make. Great flavor super texture. What a lovely treat. A very elegant snack. I enjoyed them very much. Into my keeper box this goes. Thanks for sharing. Made for May pool party/10 :)
Okay-about the best thing I have ever tasted. DH said we have been to fine dining restaurants that can't touch this dish. Thank you Mary we will be making this often. Made with your Red Lobster Maple-Glazed Salmon & Shrimp by Todd Wilbur & it was a gourmet meal. Made for 2010 PAC
Fabulously delicious! The instructions made this so easy to make, and the risotto spending overnight in the fridge must be the secret behind these risotto cakes holding together so well. I added three cloves of minced garlic during the last minute that the onions were cooking. Just had to include garlic! Loved the wine in these: no need for me to try to contrive a way to sneak it in! I used my Vegetable Stock rather than chicken stock and added some herbs in step two for some additional flavour, some of my favourites: rosemary, thyme and sage. Next time I'm going to add some thinly sliced mushroom to the onions and garlic. Thank you so much for sharing this recipe. Certainly one I'll be making again! Made for 1-2-3-4 Hit Wonders.