RISOTTO CAKES
Steps:
- In a large bowl add the leftover risotto, eggs, corn, bread crumbs, and Parmesan and season with salt and pepper, to taste. Mix to combine well. Form into 12 balls about the size of a walnut, then flatten into patties and arrange on a baking sheet.
- Heat the oil in a large nonstick skillet over medium heat. Add the patties and cook until they are golden brown, about 3 to 4 minutes per side. Remove the patties from the oil to a baking sheet lined with a brown bag or paper towels to drain the excess oil. Transfer to a serving tray and serve hot.
CRISPY CHEESE CURD RISOTTO CAKE
Provided by Amy Thielen
Time 4h25m
Yield 24 small rectangles, 8 to 10 servings
Number Of Ingredients 8
Steps:
- Melt 2 tablespoons of the butter in a large, high-sided skillet, and add the onion. Cook over medium heat until soft and sweet, about 10 minutes. Add the rice and salt and cook, stirring, until well coated in butter, about 2 minutes. Pour in the white wine and cook, stirring, until it evaporates. Add 1/2 cup water and cook, stirring frequently, until it has been absorbed. Repeat, adding 1/2 cup water at a time, until the rice swells and becomes tender. This should take about 15 minutes and about 3 to 3 1/2 cups water. The texture of the risotto should be softly flowing but not soupy.
- Stir in the Parmesan, and transfer the risotto to a wide bowl. When it is cool enough to touch, fold in the cheese curds.
- Line an 8-inch-square baking dish with plastic wrap, leaving plenty of overhang on all sides. Pour the risotto into the dish, smooth the top, and cover with the overhanging plastic. Refrigerate until firm, about 3 hours, or as long as overnight.
- Before serving, clarify the remaining 8 tablespoons butter: Heat the butter in a small skillet over medium heat until it foams and starts to turn dark blond on top, 5 to 7 minutes. Remove from the heat and let the butter sit for a few minutes. Then tilt the skillet toward you and gently spoon off and discard the top layer of foam. Pour the clear golden butter into another bowl, discarding the dark dregs at the bottom of the skillet.
- Unmold the risotto cake onto a cutting board. Cut it into eight 1-inch-wide slabs, and then cut each rectangle into thirds to make 24 pieces. Put the rice flour in a shallow dish. Dip the tops and bottoms of the risotto cakes in the flour, and transfer them to a platter or baking sheet.
- Preheat the oven to 250 degrees F.
- Heat a large nonstick saute pan or cast-iron skillet over medium-high heat. Add enough clarified butter to lightly coat the bottom, and when it's hot, add as many risotto cakes as will fit in the pan. Fry until a dark golden brown crust forms on both sides and the cheese inside is melted, about 4 minutes. Keep the fried risotto cakes warm in the oven while you fry the rest of them. Serve immediately.
CHEESY VEGETABLE RISOTTO
You're just 30 minutes away from a creamy veggie risotto side dish.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- In 10-inch nonstick skillet, heat butter and oil over medium-high heat until butter is melted. Add onion and garlic; cook 3 to 4 minutes, stirring frequently, until onion is tender.
- Stir in rice. Cook, stirring occasionally, until edges of kernels are translucent. Stir in 1/2 cup of the broth. Cook 2 to 3 minutes, stirring constantly, until broth is absorbed.
- Reduce heat to medium. Stir in 1 1/2 cups of the broth; cook uncovered about 5 minutes, stirring frequently, until broth is absorbed. Stir in another 1 cup of the broth; cook uncovered about 5 minutes longer, stirring frequently, until broth is absorbed.
- Stir in remaining 1 cup broth. Cook about 8 minutes, stirring frequently, until rice is tender and mixture is creamy.
- Meanwhile, cook frozen vegetables as directed on bag. Stir vegetables, Parmesan cheese, parsley and pepper into rice mixture.
Nutrition Facts : Calories 200, Carbohydrate 26 g, Cholesterol 10 mg, Fat 1, Fiber 1 g, Protein 7 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving (1/2 Cup), Sodium 840 mg, Sugar 3 g, TransFat 0 g
RISOTTO CAKES
Use leftover risotto from last night's dinner to make a simple lunch of small fried cakes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Yield Makes 4 cakes
Number Of Ingredients 4
Steps:
- Dust risotto cakes with flour.
- Heat the pan to medium-high and swirl in about 2 tablespoons olive oil. Brown the cakes on both sides, heating through, about 4-5 minutes. Serve with grated Parmesan on top.
CREAMY, CHEESY RISOTTO
Note: The ingredients have been corrected to reflect many of the reviewers comments that pecans were listed in the ingredients but pine nuts were mentioned in the instructions..either works great. A creamy cheesy risotto. The nuts add a nice crunch. It's easy to make, and pairs well with an oven baked dish, as it does need some attention while cooking. Contrary to what some say, risotto does not need CONSTANT stirring, but it does need stirred frequently. You don't want to let it go for more than a minute or so without a stir. Using low sodium chicken broth is important, as the cheese can be salty. This was a contest entry for RSC #11.
Provided by IHeartDogs
Categories Rice
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Warm chicken broth either on stove or in microwave.
- In a 2 quart saucepan or large skillet (non stick works well) heat butter and olive oil over medium heat. Add shallots and saute for 1-2 minutes until softened.
- Raise heat to medium high, add rice and salt, stirring constantly for 2 minutes, until rice just begins to turn slightly golden in color.
- Add wine and stir until almost completely evaporated.
- Begin adding chicken broth, about 1/2 cup at a time.
- After each 1/2 cup addition of broth, stir frequently, until broth is almost evaporated and add the next 1/2 cup.
- Do the same for each addition of broth, stirring frequently.
- Begin tasting the rice for doneness during the last two additions of broth for tenderness--it should be al dente-tender with a slight bite to it.
- If rice is not done after the last addition, continue cooking as above adding additional 1/2 cups of broth until done. The entire process should take about 20 minutes.
- Remove from heat and stir in cheese, cayenne and pecans or pine nuts. You can also add the additional teaspoon of butter if you want it extra rich at this point.
- Adjust the salt if needed, remembering that there is a lot of salt in cheese and possibly in the type of broth you use.
- Serve hot.
Nutrition Facts : Calories 287.7, Fat 12.5, SaturatedFat 4, Cholesterol 15.7, Sodium 126.3, Carbohydrate 31.8, Fiber 1.6, Sugar 0.9, Protein 7.9
FOUR-CHEESE RISOTTO
Have this Italian risotto ready in less than an hour. Made using four types of cheese it makes a rich meal - rice sprinkled with parsley in a cheesy medley!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- In 3-quart saucepan, heat broth over medium heat.
- Meanwhile, in 12-inch nonstick skillet or 4-quart saucepan, heat oil over medium-high heat. Add onion; cook about 5 minutes, stirring frequently, until tender.
- Stir in rice. Cook about 5 minutes, stirring occasionally, until edges of kernels are translucent. Stir in wine. Cook about 3 minutes, stirring constantly, until wine is absorbed.
- Reduce heat to medium. Pour 1/2 cup of the hot broth over rice mixture. Cook uncovered, stirring frequently, until broth is absorbed. Continue cooking 30 to 35 minutes, adding broth 1/2 cup at a time and stirring frequently, until rice is almost tender and mixture is creamy. Remove from heat.
- Stir in cheeses. Sprinkle with parsley.
Nutrition Facts : Calories 760, Carbohydrate 93 g, Cholesterol 50 mg, Fat 4, Fiber 2 g, Protein 28 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 2370 mg, Sugar 8 g, TransFat 0 g
CHEESY CHICKEN RISOTTO BAKE
This is a recipe that I haven't tried yet, but it sounded so delicious, that I thought I'd pass it on, and it's on my to do list!! This is another of Campbell's delicious and quick recipes.
Provided by Chef mariajane
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Mix soup water, milk and cheese in shallow 2-quart baking dish. Stir in all remaining ingredients except parsley. Cover.
- Bake at 400F for 35 minutes. Stir.
- Bake uncovered for 15 minutes or until hot and rice is tender. Sprinkle with parsley and let stand 5 minutes before serving.
Nutrition Facts : Calories 295.4, Fat 4.4, SaturatedFat 2.1, Cholesterol 59.7, Sodium 185.3, Carbohydrate 35, Fiber 2.4, Sugar 3.6, Protein 27.5
THREE-CHEESE RISOTTO
Tom Kerridge's indulgently rich and cheesy risotto makes an extra-special side dish for a celebration dinner party
Provided by Tom Kerridge
Categories Dinner, Main course, Side dish, Supper
Time 55m
Number Of Ingredients 11
Steps:
- Melt the butter and olive oil together in a large, shallow saucepan, add the onion and garlic, and cook for 5-10 mins until soft. Add the risotto rice and cook for 2-3 mins, getting a good covering in the fats and giving the rice a slightly toasted flavour.
- Add the white wine and cook until it has reduced away. Add the warm chicken stock, a ladleful at a time, and stir into the rice - when it has been absorbed, add more. You may not need to add all the stock, but keep adding until the rice is cooked al dente. It will take around 15 mins to get the risotto to the right consistency.
- Take the rice pan off the heat and stir in the cheeses, season and leave to rest for 3-4 mins. Serve with the roasted poussins, morel sauce and some wilted Baby Gem lettuce leaves.
Nutrition Facts : Calories 451 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 17 grams protein, Sodium 0.9 milligram of sodium
CRISPY GARLIC RISOTTO CAKES
Categories Food Processor Garlic Rice Side Bake Sauté Vegetarian Winter Chill Simmer Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. Toss garlic cloves with 2 teaspoons olive oil in small baking dish. Cover with aluminum foil. Bake until garlic is tender, about 30 minutes. Uncover and bake until garlic is very tender, about 10 minutes longer. Cool garlic; peel. Puree half of garlic in processor. Thinly slice remaining garlic. Set garlic puree and slices aside.
- Bring 4 cups water to simmer in medium saucepan. Reduce heat to low, cover and keep hot.
- Melt 2 tablespoons butter in geavy large saucepan over medium-high heat. add onion; sauté until tender, about 3 minutes. Add rice; stir until golden, about 3 minutes. Add wine; stir until absorbed, about 2 minutes. Add 1 cup hot water. Adjust heat so that liquid bubbles gently. Stir until liquid is absorbed. Continue adding hot water 1 cup at a time until rice is just tender and mixture is very thick, simmering until liquid is absorbed before each addition and stirring frequently, about 25 minutes. Transfer risotto to large bowl. Cool 30 minutes.
- Mix cheese, parsley and garlic puree and slices into risotto. Season to taste with salt and pepper. Cover and refrigerate until cold, about 2 hours.
- Shape risotto into six 3-inch-diameter patties, 3/4 inch thick, using about 1/3 cup risotto for each. Place risotto cakes on baking sheet. Cover and refrigerate 1 hour. (Can be prepared 8 hours ahead. Keep refrigerated.)
- Place all purpose flour in shallow dish. Lightly coat each risotto cake with flour. Melt 1 tablespoon butter in heavy large skillet over medium heat. Add 3 risotto cakes and cook until golden brown and heated through, about 3 minutes per side. Transfer risotto cakes to plate lined with paper towels to drain. Repeat with remaining 1 tablespoon butter and 3 risotto cakes. Transfer risotto cakes to platter and serve.
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EASY RISOTTO CAKES - TASTY EVER AFTER
From tastyeverafter.com
Ratings 12Calories 311 per servingCategory Appetizer/Entree, Side Dish
- Heat oil in a medium frying pan over medium heat. While the oil is heating up, set up a breading station with three shallow plates with flour in one, the beaten egg in another, and the bread crumbs in the third.
- Divide risotto into 4 separate but equal portions. Form each portion into a round shape and dip first in the flour, then dip in the egg, then dip last in the bread crumbs. Place each cake in the hot oil and shallow fry for about 4-5 minutes on each side, or until browned and crispy.
CHEESY RISOTTO CAKES IN TOMATO SAUCE - EASY CHEESY …
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Reviews 5Category Appetiser, Main MealsCuisine ItalianTotal Time 40 mins
- Heat 1tbsp olive oil in a deep frying pan, and add the garlic. Cook for a couple of minutes over a medium heat, then add the tinned tomatoes, tomato puree, dried herbs, and a good pinch of salt and pepper. Bring to a gentle simmer, and leave it to bubble away while you prepare the risotto cakes.
- With clean hands, form your leftover risotto into burger shapes. The exact size doesn't matter, but I made 9 in total. If your warm hands have made the risotto soften, put them back in the fridge to firm up again (I didn't need to do this, but it will depend on how thick your risotto is).
- Combine the parmesan and breadcrumbs in a small dish, and roll each risotto cake in the mixture, making sure to coat all sides.
- Heat another dash of oil in a frying pan over a medium heat, and place a few of the risotto cakes in the pan. You may need to cook them in batches so as not to overcrowd the pan - I cooked 3 at a time. Cook for a few minutes each side, until the coating is golden brown and crispy, and the risotto inside is piping hot.
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