Risotto Cakes
CATEGORIES
INGREDIENTS
- Cooking Time: 40
- Servings: 4
- Preparation Time: 10
- ½ cup Arborio rice
- 1 tablespoon olive oil
- 2 ½ cups chicken broth
- 2 tablespoons finely chopped red pepper
- ¼ cup frozen yellow corn kernels
- 2 tablespoons finely chopped green onion
- ¼ cup grated parmesan cheese
- 2 tablespoons vegetable oil
- 1 cup flour
- 2 beaten eggs
- 1 cup bread crumbs
DIRECTIONS
- Sauté rice in olive oil over medium heat for 2 minutes.
- Add chicken broth, red pepper, and corn.
- Bring to a boil.
- Reduce heat to simmer, cook uncovered stirring frequently for 20 minutes.
- With 5 minutes of cook time remaining, add green onion.
- Remove from heat, add parmesan then stir well.
- Refrigerate to cool, about 30 minutes.
- Meanwhile, place flour, beaten eggs, and bread crumbs in three separate bowls.
- Remove from refrigerator and form into four risotto balls.
- Dip and coat each one with flour, then egg, then breadcrumbs.
- Form coated risotto balls into the shape of patties (cakes).
- Return to refrigerator and let cool to set, about 15 minutes.
- Add vegetable oil to frying pan and preheat over medium heat.
- Fry risotto cakes for four minutes on each side, or until golden brown.
- Serve and enjoy. Makes four cakes.
- *For vegetarian cakes substitute vegetable broth for chicken broth