Kids Dish

I know I just posted a risotto recipe last week, but Sam loves risotto more than I do. The absolute best thing about risotto is that you can make Risotto Cakes the next day with the leftovers. If you’ve never had them, risotto cake are little balls (about the size of a ping pong ball) of risotto, rolled in cornmeal or breadcrumbs and fried. They are heavenly. I generally don’t deep fry anything in my house because I don’t have a well-ventilated kitchen. Instead I’m forced to pan fry the cakes in just a small bit of oil. But I’ll give you the proper method that I’d use if I had a true exhaust system.

Risotto - serves two adults and a child or two with enough to make Risotto cakes the next day

1 cup Arborio Rice(or your favorite risotto rice- I like short grain brown rice)
1 White Onion, peeled and finely chopped
2 Cloves Garlic, peeled and finely chopped
4 tablespoons Butter
2/3 of a cup Parmesan
6 cups Chicken Stock brought to a simmer
1/4 cup white wine (optional)
salt and pepper to taste

Heat the butter in a large saucepan or saute pan and gently saute the onions for 3 to 4 minutes. Add the garlic and cook about 2 minutes longer until it’s softened but not browned. Pour in the rice and stir well until it is coated. Pour in the wine, if using, and stir gently until absorbed. Pour in half of the chicken stock and let it simmer on high heat until absorbed, stirring occasionally, about 12 minutes. Then keep ladling in the hot stock, a ladleful at a time, waiting until each ladleful is fully absorbed before adding more. Add stock until the rice is tender to the bite but not mushy, about 10 to 15 minutes more.

Remove from the heat and throw in the parmesan and salt and pepper. Serve immediately with more parmesan for grating.
Place the reserved risotto into a dish and cover well. Leave to cool, then refrigerate.

Risotto Cakes makes about 8

Cornmeal (polenta) or breadcrumbs
Vegetable oil for frying
Mozzarella cubes (optional)

Heat the oil until hot but not smoking. Lightly flouring your hands, scoop out little handfuls of the rice, placing into the palm of one hand and flatten slightly. Place a couple of cubes of the Mozzarella into the center of your risotto cake then close the rice up around the cheese, making sure it’s completely closed. Make it into a ball then place onto a plate. You should be able to make about 8. Wash your hands.

Roll each ball into the cornmeal, coating it well. Using a metal slotted spoon, drop the risotto balls a few at a time into the hot oil and cook for about 2 minutes until golden. Drain on paper towels while you cook the rest. Serve immediately, plain or with tomato sauce for dipping.

risotto, risotto cakes, recipe, rice, absolutely delicious