Panko Almond Parmesan Crusted Risotto Cakes With Saffron 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.

PANKO CRUSTED MASHED POTATO CAKES

Steps:

• In a medium bowl, combine potatoes, one egg, onion and black pepper. Divide potato mixture into 8 equal portions. Use your hands to form 1/2 inch thick patties. Dredge patties in flour, then in egg and coat with Panko Bread Crumbs. Meanwhile heat vegetable oil in a large skillet over medium high heat. Add potato patties to the hot oil. Cook until well browned, turn with a spatula and brown on the other side.

PAN-FRIED RISOTTO CAKES

Steps:

• Put butter and 2 tablespoons olive oil in a wide heavy-bottom saucepan or deep skillet over medium-high heat. Add onion and cook until softened and lightly colored, about 5 minutes. Add squash and season generously with salt and pepper. Cook, stirring occasionally, until squash is cooked but not soft, about 5 minutes. Add rice and sage and stir to combine, then add wine and cook for 1 minute more.
• Add 2 cups vegetable broth and bring to a brisk simmer. Cook until liquid is nearly evaporated, about 5 minutes. Continue adding broth 1 cup at a time and cook in the same fashion until rice is just done and all liquid is absorbed (it should take 4 to 5 cups broth), about 10 minutes. Turn off heat and stir in Parmesan, Fontina and lemon zest and juice. Taste and adjust seasoning (rice should be well seasoned). Stir in chives, then spread mixture on a baking sheet or platter to cool. Cool for at least 2 hours (or refrigerate overnight, covered).
• With a spoon, divide mixture into 12 pieces. Shape each piece into an oval patty. Roll patties lightly in flour to coat. Pour olive oil to a depth of 1/2 inch into a cast-iron skillet and place over medium heat. Dip floured rice patties briefly into beaten egg, then fry gently on both sides until browned. Drain on paper towels. Serve hot, sprinkled with more Parmesan and chives if desired.

PANKO, ALMOND & PARMESAN CRUSTED RISOTTO CAKES WITH SAFFRON

Steps:

• Panko, Almond and Parmesan Crust:.
• Combine flour, paprika and salt in a shallow dish, mixing to combine. In a shallow dish whisk eggs, milk and mustard. In a third shallow dish, combine panko, almonds, Parmesan and parsley.
• Risotto Cakes with Saffron and Lobster:.
• Heat oil in skillet set over medium-high heat. Add celery and onion; saute until translucent. Add rice and saute until rice is just starting to brown. Add saffron, chile and white wine and cook until wine is absorbed. Add 1 cup of stock and bring to a boil. Reduce heat to medium and cook, stirring often, until liquid is absorbed. Add remaining stock a little at a time, stirring frequently. Keep adding stock until rice is tender and creamy but not mush (you might need a little more or less stock than the recipe calls for). Stir in the lobster meat, butter, Parmesan and orange zest. Check seasoning and adjust as necessary. Pour onto a cookie sheet and cool completely. Using a round cookie cutter, cut out discs from the risotto. Dredge risotto in flour mixture; dip in egg mixture, and coat thoroughly with panko bread mixture.
• Frying:.
• Heat oil and butter in a skillet set over medium heat. Add risotto cakes to skillet and brown on both sides. Serve immediately.