Crispy Garlic Risotto Cakes Recipes

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 GARLIC RISOTTO CAKES

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 CHEESE CURD RISOTTO CAKE

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.