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Name: Risotto Cakes
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 16 Servings; 4 1/2 c Chicken stock; 6 tb Unsalted butter; 1 md Onion finely chopped; 1 1/2 c Arborio rice; 1 c Dry white wine; 1/2 c Grated Parmesan fresh; 1 lg Egg lightly beaten; 1/2 c All-purpose flour; 2 tb olive oil

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INGREDIENTS

16 Servings
4 1/2 c Chicken stock
6 tb Unsalted butter
1 md Onion ; finely chopped
1 1/2 c Arborio rice
1 c Dry white wine
1/2 c Grated Parmesan ; fresh
1 lg Egg ; lightly beaten
1/2 c All-purpose flour
2 tb olive oil

Servings

INSTRUCTIONS

1. In a medium saucepan, bring the chicken stock to a simmer over moderate heat. Butter a 9 by 13 inch glass baking dish. 2. Melt 4 tbsp of the butter in a large non-reactive saucepan. Add the onion and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the rice and stir until coated with butter, 1 to 2 minutes. Raise the heat to moderately high and pour in the wine. Cook, stirring, until almost all the wine is absorbed, about 4 minutes. 3. Add about 1 cup of the simmering stock ( enough to just cover the rice ) and cook, stirring constantly, until the stock is absorbed. Continue adding stock, about 1 cup at a time; stir constantly until the stock is absorbed before adding more. The rice is done when it is just cooked through and lightly bound with with creamy liquid, after about 15 minutes. Remove from the heat and stir in the Parmesan cheese. Let cool slightly, then stir in the egg. Spread the risotto evenly in the prepared baking dish. Cover and refrigerate until very firm, at least 4 hours or overnight. 4. Cut the risotto into 16 even squares. Shape each square into a disk, about 2 1/2" in diameter and 1/2" thick. Coat the disks with flour and refrigerate on a baking sheet until firm, about 20 minutes. 5. In a skillet, melt 1 tbsp of the butter in 1 tbsp of the olive oil. Add 8 of the cakes to the skillet and cook over moderately high heat, turning once, until browned and warmed through, about 3 minutes per side. Transfer the cakes to a warm serving platter, cover and keep warm in a low oven. Wipe out the pan and repeat with the remaining butter, oil, and risotto cakes. (The risotto cakes can be fried up to 1 day ahead. To serve, warm them in a 450 degree oven for about 10 minutes, or until heated through.)

NOTES

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Risotto Cakes

16 Servings
4 1/2 c Chicken stock
6 tb Unsalted butter
1 md Onion finely chopped
1 1/2 c Arborio rice
1 c Dry white wine
1/2 c Grated Parmesan fresh
1 lg Egg lightly beaten
1/2 c All-purpose flour
2 tb olive oil

1. In a medium saucepan, bring the chicken stock to a simmer over moderate  heat. Butter a 9 by 13 inch glass baking dish.    2. Melt 4 tbsp of the butter in a large non-reactive saucepan. Add the  onion and cook over moderate heat, stirring occasionally, until softened,  about 5 minutes. Add the rice and stir until coated with butter, 1 to 2  minutes. Raise the heat to moderately high and pour in the wine. Cook,  stirring, until almost all the wine is absorbed, about 4 minutes.    3. Add about 1 cup of the simmering stock ( enough to just cover the rice )  and cook, stirring constantly, until the stock is absorbed. Continue adding  stock, about 1 cup at a time; stir constantly until the stock is absorbed  before adding more. The rice is done when it is just cooked through and  lightly bound with with creamy liquid, after about 15 minutes. Remove from  the heat and stir in the Parmesan cheese. Let cool slightly, then stir in  the egg. Spread the risotto evenly in the prepared baking dish. Cover and  refrigerate until very firm, at least 4 hours or overnight.    4. Cut the risotto into 16 even squares. Shape each square into a disk,  about 2 1/2" in diameter and 1/2" thick. Coat the disks with flour and  refrigerate on a baking sheet until firm, about 20 minutes.    5. In a skillet, melt 1 tbsp of the butter in 1 tbsp of the olive oil. Add  8 of the cakes to the skillet and cook over moderately high heat, turning  once, until browned and warmed through, about 3 minutes per side. Transfer  the cakes to a warm serving platter, cover and keep warm in a low oven.  Wipe out the pan and repeat with the remaining butter, oil, and risotto  cakes. (The risotto cakes can be fried up to 1 day ahead. To serve, warm  them in a 450 degree oven for about 10 minutes, or until heated through.)

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Nutrition

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Serving Size: 1 Serving (487g)
Recipe Makes: 6 Servings

Calories: 542
Calories from Fat: 185 (34%)

Amt Per Serving		% DV

	Total Fat 20.6g	27 %
	Saturated Fat 10.4g	52 %
	Monounsaturated Fat 7g
	Polyunsanturated Fat 1.7g
Cholesterol 83.9mg		26 %
Sodium 789.5mg		27 %
Potassium 492.2mg		13 %
Total Carbohydrate 67.1g		20 %
	Dietary Fiber 2.2g	9 %
	Sugars, other 65g
Protein 18.3g		26 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 542

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