I was at a Bridal Shower a couple of months ago and it was catered with fantastic food. There were these delicious round tasty patties with CHEESE! I of course had to find a recipe to make these at home and I stumbled across this site. This recipe is easy with ingredients you can find at any grocery store. Plus it makes about 24 cakes, so great for: a party/gathering, leftovers (just reheat them in the oven 10 minutes), or to freeze (haven't tried this, but I think they would hold up).
Ingredients:
2 Tbs. olive oil, plus more for sautéing cakes
1/2 small onion, finely diced
2 garlic cloves, finely diced
2 cups Arborio (risotto) rice
2-3 Tbs. white wine (optional)
5 cups low-sodium chicken broth, heated
1/2 cup freshly grated parmesan
2 Tbs. olive oil, plus more for sautéing cakes
1/2 small onion, finely diced
2 garlic cloves, finely diced
2 cups Arborio (risotto) rice
2-3 Tbs. white wine (optional)
5 cups low-sodium chicken broth, heated
1/2 cup freshly grated parmesan
Pepper, to taste
2 cups cornmeal, or more as needed
Directions:
Heat olive oil in a large skillet over medium-high heat. Add onion and cook until softened almost caramelized. Add garlic and cook till browned. Add rice and stir to coat. If using white wine, add it to the mix to deglaze the pan and let liquid evaporate.
Ladle in chicken broth a small amount at a time, stirring constantly until all of the broth is absorbed before adding more. Continue cooking, maintaining a slow boil until all the broth is incorporated and rice is al dente.
Remove from heat and stir in Parmesan (or your favorite cheese). Season to taste with pepper.
Let sit until cool enough to handle, or spread in a single layer on a sheet pan and refrigerate for 10 minutes.
Heat a thin layer of olive oil or grapeseed oil in a nonstick skillet, enough to just coat the bottom of the pan. Working one at a time, portion and mold risotto into one-inch balls and lightly dredge in cornmeal, pushing down to form a flat cake. (If risotto is not sticky enough to hold together, you can stir in a few teaspoons of cornmeal to help bind the rice.) Gently drop cakes into pan and cook each side until golden brown, about one to two minutes per side.
The cakes can warm in the oven for up to 30 minutes before serving time.
2 cups cornmeal, or more as needed
Directions:
Heat olive oil in a large skillet over medium-high heat. Add onion and cook until softened almost caramelized. Add garlic and cook till browned. Add rice and stir to coat. If using white wine, add it to the mix to deglaze the pan and let liquid evaporate.
Ladle in chicken broth a small amount at a time, stirring constantly until all of the broth is absorbed before adding more. Continue cooking, maintaining a slow boil until all the broth is incorporated and rice is al dente.
Remove from heat and stir in Parmesan (or your favorite cheese). Season to taste with pepper.
Let sit until cool enough to handle, or spread in a single layer on a sheet pan and refrigerate for 10 minutes.
Heat a thin layer of olive oil or grapeseed oil in a nonstick skillet, enough to just coat the bottom of the pan. Working one at a time, portion and mold risotto into one-inch balls and lightly dredge in cornmeal, pushing down to form a flat cake. (If risotto is not sticky enough to hold together, you can stir in a few teaspoons of cornmeal to help bind the rice.) Gently drop cakes into pan and cook each side until golden brown, about one to two minutes per side.
The cakes can warm in the oven for up to 30 minutes before serving time.
