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.
RISOTTO CAKES WITH MOZZARELLA
Provided by Julia Reed
Categories dinner, main course
Time 1h30m
Yield 7 servings (15 cakes)
Number Of Ingredients 13
Steps:
- Bring broth to a slow simmer. Put 1 tablespoon butter, 2 tablespoons olive oil and the onion in a heavy saucepan over medium high heat. Stir until onion becomes translucent, about 7 minutes. Add rice and stir to coat well. Add 1/2 cup of the broth, stirring constantly, until almost all the liquid is absorbed. Repeat process, stirring constantly, and adjust heat so mixture simmers but rice does not scorch. After about 20 minutes, nearly all of the stock should be absorbed. Rice should be creamy but firm to the bite. Stir in Parmesan and 2 tablespoons butter.
- Remove from heat, spread risotto onto a large plate and place in refrigerator for 1/2 hour until firm and chilled. Using a spoon or a melon scooper, make 15 small half balls of the mozzarella. Pack risotto into 1/3-cup measure and invert onto the palm of your hand. Place a half ball of mozzarella in center and press risotto around the ball to make a patty about 2 1/2 inches in diameter and 3/4 inch thick. Make sure risotto covers the cheese. Repeat until you have 15 rice cakes.
- Place 2 eggs and 2 tablespoons water in a bowl and beat with a fork. Spread flour and bread crumbs on separate plates. Mix salt into bread crumbs. Coat each cake lightly with flour, dip in egg mixture, shake off excess and coat evenly with bread crumbs. (If needed, beat remaining egg with 1 tablespoon water.)
- Preheat oven to 200 degrees. Line a baking sheet with paper towels. In a large skillet over medium-high heat, melt 2 tablespoons butter in 4 tablespoons oil. When butter stops bubbling, fry the first batch of cakes until golden brown and crispy, about two minutes per side. Place on baking sheet and put in the oven. Drain off oil and wipe out pan with paper towels. Fry the rest of the cakes in remaining oil and butter.
- Place two cakes on each plate. Sprinkle with Parmesan and spoon tomato sauce around them. Garnish with marjoram.
Nutrition Facts : @context http, Calories 852, UnsaturatedFat 26 grams, Carbohydrate 84 grams, Fat 45 grams, Fiber 3 grams, Protein 25 grams, SaturatedFat 17 grams, Sodium 837 milligrams, Sugar 5 grams, TransFat 0 grams
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.
CRISPY FRIED CHEESE CURDS
Time 15m
Number Of Ingredients 10
Steps:
- Heat oil on stove over medium to medium high heat while preparing the curds. In a small bowl add 1/2 cup of buttermilk. Set aside. In a third bowl combine flour, baking powder, salt and cayenne pepper, mix well. Take curds and dip into buttermilk. Then dip into flour mixture and set aside. Do this to all of the curds. Add 1 cup of buttermilk, water and egg to the flour mixture and mix well. In another bowl add bread crumbs and set aside. Dip floured curds into liquid buttermilk batter and remove with a slotted spoon. Place curds into bread crumbs and cover. Once oil is ready {test oil with the end of a wooden spoon, if bubbles form around soon, then it's hot and ready} place battered curds into hot oil and cook 2 minutes, then flip and cook another 2 minutes until golden color. Remove and place on a plate with paper towels. As soon as they are cool enough to eat ~ DEVOUR!
More about "crispy cheese curd risotto cake recipes"
10 BEST CHEESE CURDS RECIPES | YUMMLY
From yummly.com
CREAMY CRISPY RISOTTO CAKES - NORTHWEST COOKING AFLOAT
From northwestcookingafloat.com
CRISPY RISOTTO CAKES - THE BAKING FAIRY
From thebakingfairy.net
VEGAN RECIPES | CRISPY RISOTTO CAKES | SHEESE - BUTE …
From buteisland.com
THIS BREATHTAKINGLY CRISP RISOTTO CAKE IS ITALIAN PERFECTION
From nytimes.com
CRISPY RISOTTO CAKES RECIPE - TODAY
From today.com
RISOTTO CAKES - FASHIONABLE FOODS
From fashionablefoods.com
CRISPY RISOTTO CAKES WITH TALEGGIO CHEESE - NERDS WITH …
From nerdswithknives.com
CRISPY RISOTTO CAKES WITH CREAMY GARLIC DIPPING SAUCE
From alessifoods.com
CRISPY MOZZARELLA RISOTTO CAKES RECIPE - CHATELAINE.COM
From chatelaine.com
CRISPY CHEESE CURD RISOTTO CAKE – RECIPES NETWORK
From recipenet.org
CRISPY RISOTTO CAKES
From preprod.readersdigest.ca
CRISPY CHEESE CURD RISOTTO CAKE | RECIPE | STOVETOP MAC …
From pinterest.ca
CRISPY RISOTTO CAKES RECIPE | MYRECIPES
From myrecipes.com
CRISPY MOZZARELLA RISOTTO CAKES RECIPE - CHATELAINE.COM
From pinterest.ca
RISOTTO CAKES - BIGOVEN.COM
From bigoven.com
CRISPY RISOTTO CAKES | LIFE AT COBBLE HILL FARM
RISOTTO CAKES - BIGOVEN.COM
From bigoven.com
FOOD NETWORK CRISPY CHEESE CURD RISOTTO CAKE RECIPE
From ketofoodist.com
CRISPY RISOTTO CAKES RECIPE - FOOD NEWS
From foodnewsnews.com
CRISPY CHEESE CURD RISOTTO CAKE | RECIPE | RISOTTO CAKES, CRISPY …
From pinterest.com
RECIPE - CRISPY RISOTTO CAKES | BUTE ISLAND FOODS - SHEESE
From buteisland.com
10 BEST CHEESE CURD CHEESECAKE RECIPES - YUMMLY
From yummly.com
CRISPY BARLEY RISOTTO CAKES - TRUE NORTH KITCHEN
From true-north-kitchen.com
CRISPY RISOTTO CAKES - MEDITERRANEAN RECIPES
From fooddiez.com
CRISPY CHEESE CURDS - SIMPLY {DARR}LING
From simplydarrling.com
CRISPY RISOTTO CAKES - THE SIDE DISH THAT WILL PUSH YOUR DINNER OVER ...
From themaverickobserver.com
RISOTTO CAKES - LIDIA
From lidiasitaly.com
CRISPY FRIED RISOTTO CAKES WITH PANCETTA CREAM SAUCE
From wenthere8this.com
CRISPY RISOTTO CAKES - READER'S DIGEST CANADA
From readersdigest.ca
CRISPY RISOTTO CAKES WITH GREENS RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
STOVETOP MAC AND CHEESE | RECIPE | RISOTTO CAKES, FOOD NETWORK …
From pinterest.co.uk
CHEESY RISOTTO CAKES IN TOMATO SAUCE - EASY CHEESY VEGETARIAN
From easycheesyvegetarian.com
CRISPY CHEESE CURD RISOTTO CAKE | PUNCHFORK
From punchfork.com
CRISPY GOAT CHEESE RISOTTO CAKES WITH VANILLA SALTED WINTER PEARS
From howsweeteats.com
CRISPY CHEESE CURD RISOTTO CAKE - PINTEREST
From pinterest.com
CRISPY RISOTTO CAKES - ADAMS FAIRACRE FARMS
From adamsfarms.com
EASY RISOTTO CAKES - TASTY EVER AFTER
From tastyeverafter.com
BOLOGNESE AND RISOTTO CAKES | THE COOK UP | JARED INGERSOLL | SBS …
From sbs.com.au
CRISPY CHEESE CURD RISOTTO CAKE - PLAIN.RECIPES
From plain.recipes
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love