Risotto and Crispy Risotto Cakes

So, to add to the side dishes. I love risotto. This is such a good recipe. It has so much flavor that I love it. Things to know, risotto does more than the traditional double of normal rice. It pretty much triples and makes a ton. The problem is, you cannot reheat risotto. Bummer. So, to fix that problem, you can make these amazing crispy risotto cakes. (I just made them and forgot pictures!!!) They are so good and make a fun appetizer or side dish a few days later.

Risotto

Americas Test Kitchen

· 3 ½ cups chicken broth

· 3 cups water

· 4 t unsalted butter

· 1 onion, minced

· 2 cups Arborio rice

· 1 cup dry white wine

· 1 cup Parmesan cheese, grated

1. Bring the broth and water to a simmer in a medium sauce pan over medium high heat. Cover and keep the broth water over the lowest possible heat.

2. Melt the butter in a large sauce pan over medium high heat. Add the onion and ½ t salt cook until lightly browned, about 9 minutes

3. Stir in the rice and cook until the edges begin to become translucent, about 3 minutes.

4. Add in the white wine stirring frequently until it is absorbed. Add 3 cups of the broth and simmer. Stir occasionally until it is absorbed, about 11 minutes

5. Continue in similar fashion adding ½ cup broth at a time, stir frequently until it is absorbed. The rice is done when it is cook through but somewhat firm in the center, about 11 more minutes. You may not use all the broth.

6. Stir in the parmesan. Season with salt and pepper.

Crispy Risotto Cakes

Americas Test Kitchen

· Leftover risotto

· 2 T shredded mozerella, provolone or fontina cheese for every 1 cup of risotto

· 1 large egg for every 1 cup risotto

· Pinch cayenne pepper for every 1 cup risotto

· ½ cup fresh breadcrumbs for every 1 cup risotto

· Vegetable Oil

· Lemon Wedges

1. Use ½ cup risotto per cake.

2. Use a food processor to make fine bread crumbs.

3. Beat the egg and cayenne in a shallow dish.

4. Shape risotto into a round flat cake approximately 3 inches round.

5. Place 1 T cheese in the center and mold the risotto around the cheese so that none is exposed. Thinner cakes are better.

6. Heat ½ inch deep oil in a skillet until shimmering.

7. Coat the cakes in egg and then press in breadcrumbs

8. Fry the cakes until golden brown about 3 minutes per side.

9. Serve with lemon wedges.