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Name: Sage, Onion And Wild-Rice Risotto Cakes
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1/2 c Olive oil About; 3 Yellow onions finely; 1/4 c fresh sage Thinly-sliced; 2 1/2 c Arborio rice; 2 tb olive oil; 1/2 c Dry Marsala wine; 5 c Light vegetable stock; 1/2 c Chopped fresh parsley; 4 c Water; 1/2 ts Salt; 1/2 c Wild rice; 1 tb Unsalted butter; Black Pepper freshly ground; 3/4 c fresh Parmesan Finely grated; 3 lg ribs Celery finely chopped; 1 tb fresh thyme Chopped; 3 lg Eggs separated

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INGREDIENTS

1/2 c Olive oil ; About
3 Yellow onions ; finely
1/4 c fresh sage ; Thinly-sliced
2 1/2 c Arborio rice
2 tb olive oil
FOR WILDRICE RISOTTO
1/2 c Dry Marsala wine
5 c Light vegetable stock
1/2 c Chopped fresh parsley
4 c Water
1/2 ts Salt
1/2 c Wild rice
1 tb Unsalted butter
Black Pepper ; freshly ground
3/4 c fresh Parmesan ; Finely grated
3 lg ribs Celery ; finely chopped
1 tb fresh thyme ; Chopped
3 lg Eggs ; separated

INSTRUCTIONS

Make wild-rice risotto: Bring water with salt to a boil in a heavy saucepan, then simmer wild rice, covered, until tender, about 45 minutes. Remove from heat and let rice stand in cooking liquid, uncovered, 30 minutes. Drain rice in a sieve set over a saucepan and reserve rice. Add vegetable stock to cooking liquid and bring to a simmer. Keep liquid hot, covered, over low heat. Heat butter and oil in a 6- to 8-quart heavy pot over moderately high heat until hot but not smoking, then saute sage, stirring, 1 minute. Add onions and saute, stirring, until softened. Stir in celery with salt to taste and saute, stirring, until onions begin to turn golden brown, about 7 minutes. Stir in Arborio rice and cook over moderate heat, stirring constantly, 2 minutes. Add wine, thyme, and pepper to taste and cook, stirring constantly, until wine is absorbed. Stir in 1 cup hot broth and simmer, stirring frequently, until broth is absorbed. Continue adding broth, 1 cup at a time, and simmering, stirring frequently and letting each addition be absorbed before adding the next, until rice is tender but still al dente and creamy-looking and liquid is absorbed, 20 to 22 minutes. Toward end of cooking, stir in wild rice. Remove pot from heat and stir in Parmesan, parsley, and salt and pepper to taste. Cool risotto and chill, covered, at least 4 hours and up to 12. Bring risotto to room temperature before proceeding with recipe. Make risotto cakes: Lightly beat yolks and stir into risotto. Beat whites and a pinch of salt with an electric mixer until they just hold stiff peaks. Stir half of whites into risotto to lighten slightly and fold in remaining whites. Let batter stand at room temperature 15 minutes before proceeding. Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking. Scoop 4 (rounded 1/4-cup) mounds of batter into skillet, flattening with back of a spoon to form cakes 3 inches across by 1/2 inch thick. Cook cakes until golden brown on underside (this is critical to prevent cakes from breaking when turning), adjusting heat if browning too quickly, 5 minutes. Carefully turn cakes over with a metal spatula and cook until golden brown on underside, 3 to 4 minutes. Transfer as browned to a large shallow baking pan and arrange in one layer. Make more cakes in same manner, wiping skillet clean with paper towels between batches and adding more oil as necessary. Preheat oven to 450F. Just before serving, bake risotto cakes until sizzling, about 6 minutes. Serve immediately. Makes 8 to 10 servings (as a main course). (makes about 32 cakes) Gourmet November 1999 Per serving: 3602 Calories (kcal); 161g Total Fat; (40% calories from fat); 67g Protein; 463g Carbohydrate; 592mg Cholesterol; 1482mg Sodium Food Exchanges: 27 1/2 Grain(Starch); 2 1/2 Lean Meat; 6 Vegetable; 0 Fruit; 31 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

NOTES

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Sage, Onion And Wild-Rice Risotto Cakes

1/2 c Olive oil About
3 Yellow onions finely
1/4 c fresh sage Thinly-sliced
2 1/2 c Arborio rice
2 tb olive oil
 FOR WILDRICE RISOTTO
1/2 c Dry Marsala wine
5 c Light vegetable stock
1/2 c Chopped fresh parsley
4 c Water
1/2 ts Salt
1/2 c Wild rice
1 tb Unsalted butter
 Black Pepper freshly ground
3/4 c fresh Parmesan Finely grated
3 lg ribs Celery finely chopped
1 tb fresh thyme Chopped
3 lg Eggs separated

Make wild-rice risotto:    Bring water with salt to a boil in a heavy saucepan, then simmer wild rice,  covered, until tender, about 45 minutes. Remove from heat and let rice  stand in cooking liquid, uncovered, 30 minutes. Drain rice in a sieve set  over a saucepan and reserve rice. Add vegetable stock to cooking liquid and  bring to a simmer. Keep liquid hot, covered, over low heat.    Heat butter and oil in a 6- to 8-quart heavy pot over moderately high heat  until hot but not smoking, then saute sage, stirring, 1 minute. Add onions  and saute, stirring, until softened. Stir in celery with salt to taste and  saute, stirring, until onions begin to turn golden brown, about 7 minutes.    Stir in Arborio rice and cook over moderate heat, stirring constantly, 2  minutes. Add wine, thyme, and pepper to taste and cook, stirring  constantly, until wine is absorbed. Stir in 1 cup hot broth and simmer,  stirring frequently, until broth is absorbed. Continue adding broth, 1 cup  at a time, and simmering, stirring frequently and letting each addition be  absorbed before adding the next, until rice is tender but still al dente  and creamy-looking and liquid is absorbed, 20 to 22 minutes. Toward end of  cooking, stir in wild rice.    Remove pot from heat and stir in Parmesan, parsley, and salt and pepper to  taste. Cool risotto and chill, covered, at least 4 hours and up to 12.  Bring risotto to room temperature before proceeding with recipe.    Make risotto cakes:    Lightly beat yolks and stir into risotto. Beat whites and a pinch of salt  with an electric mixer until they just hold stiff peaks. Stir half of  whites into risotto to lighten slightly and fold in remaining whites. Let  batter stand at room temperature 15 minutes before proceeding.    Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderate heat  until hot but not smoking. Scoop 4 (rounded 1/4-cup) mounds of batter into  skillet, flattening with back of a spoon to form cakes 3 inches across by  1/2 inch thick. Cook cakes until golden brown on underside (this is  critical to prevent cakes from breaking when turning), adjusting heat if  browning too quickly, 5 minutes. Carefully turn cakes over with a metal  spatula and cook until golden brown on underside, 3 to 4 minutes. Transfer  as browned to a large shallow baking pan and arrange in one layer. Make  more cakes in same manner, wiping skillet clean with paper towels between  batches and adding more oil as necessary.    Preheat oven to 450F.    Just before serving, bake risotto cakes until sizzling, about 6 minutes.  Serve immediately.    Makes 8 to 10 servings (as a main course).    (makes about 32 cakes)    Gourmet November 1999        Per serving: 3602 Calories (kcal); 161g Total Fat; (40% calories from fat);  67g Protein; 463g Carbohydrate; 592mg Cholesterol; 1482mg Sodium Food  Exchanges: 27 1/2 Grain(Starch); 2 1/2 Lean Meat; 6 Vegetable; 0 Fruit; 31  Fat; 0 Other Carbohydrates      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (2696g)
Recipe Makes: 1

Calories: 5002
Calories from Fat: 1844 (37%)

Amt Per Serving		% DV

	Total Fat 204.9g	273 %
	Saturated Fat 86.4g	432 %
	Monounsaturated Fat 78.8g
	Polyunsanturated Fat 19.2g
Cholesterol 3421.7mg		1053 %
Sodium 2367.6mg		82 %
Potassium 3271.8mg		86 %
Total Carbohydrate 582.7g		171 %
	Dietary Fiber 35.5g	142 %
	Sugars, other 547.1g
Protein 183.6g		262 %
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: 5002

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