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.
*Reviewed during ZWT4* A good basic risotto but FANTASTIC Risotto Cakes. The risotto cooked up quickly and easily. The risotto cakes were quick to roll and cook. What surprised me the most was how they held together so well. This would be a great way to use up any left-over risotto. Photos also being posted
These were excellent! I got my DH to eat risotto and he usually hates it. I didn't have any scallion, so just used onion minced. I ate about a cup before cooling it (heehee), so didn't use as much olive oil or flour. The Risotto was amazing before, and tasted like cheesy crispy hash browns, kind of. Thanks Mary!