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Yields 24 cakes Cook Time: 30-40 minutes

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Ingredients

  • 2 Tbs. olive oil, plus more for sautéing cakes
  • 1/2 small yellow onion, finely diced
  • 2 garlic cloves, finely diced
  • 2 cups Arborio rice
  • 2-3 Tbs. white wine (optional)
  • 5 cups low-sodium chicken broth, heated
  • 1/2 cup freshly grated parmesan
  • White 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 (about two minutes). Add garlic and cook for one more minute, stirring so garlic doesn’t burn. Add rice and stir to coat. If using white wine, add it to the mix to deglaze the pan and let liquid evaporate. (Skip this step if not using wine.) 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. Season to taste with white 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 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. Time Saver: Risotto cakes can be cooked and refrigerated one day in advance. Before serving, heat for 10 minutes in a 350°F oven.

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