Risotto Cakes With Pesto Recipes

EASY PESTO RISOTTO

Steps:

• Make the homemade pesto by combining the first four ingredients in a food processor until they have made a rough paste. With the machine running, slowly add the oil. Salt and pepper to taste. If the sauce seems dry (it should be a thick paste), add a bit more oil.
• In a large heavy saucepan, melt 2 tablespoons of butter on low.
• Add onion and cook until soft and translucent.
• Raise heat to medium and add rice, stirring** until the rice looks chalky and you can see a white dot in the center of the grains (3-5 minutes).
• Stir** in one cup of chicken stock. When the stock is absorbed, stir** in another cup. Repeat this for the third cup of stock as well.
• Begin adding the stock 1/2 cup at a time, along with 1 tablespoon of pesto. Stir** continuously until the stock is absorbed. Keep repeating this process and start tasting the risotto. The rice should be tender yet slightly firm to the bite - taking care to not overcook the rice. Adjust more or less pesto with each tasting, to your preferences.
• Remove the risotto from the heat when it is almost, but not quite done.
• Fold in 1 tablespoon of butter, then gently fold in the Parmesan cheese.
• Add salt and pepper to taste.
• Enjoy this pesto risotto!

RISOTTO CAKES WITH PESTO

Steps:

• In a large skillet heat the olive oil over medium high heat. Add the onion and sauté until translucent. Add the garlic and sauté for about 1 minute more. Add the Arborio rice to the skillet, making sure to stir it around in the olive oil so that each granule is coated with it, and toast it for about 3 minutes. Next add the white wine and stir the rice. Wait until all the wine has been absorbed and then start adding the chicken stock 1/2 cup at a time, making sure not to add more until the previous addition has been absorbed. Once the rice is just tender, add the Parmesan and Mascarpone cheese and combine. Remove from heat and season with salt and pepper. Refrigerate for 2 hours, or overnight.
• Once chilled, form little risotto cakes with 1/3 cup of the cooked risotto. Whisk the egg into a small bowl. In another small bowl, add the bread crumbs. Dip each risotto cake into the egg mixture, followed by the bread crumbs.
• Add the Grapeseed oil to a skillet and heat over medium high heat. Add 3 risotto cakes at a time, careful not to crowd the pan. Sear for 2 minutes on each side until the breadcrumbs are just golden brown. Remove from skillet and place on a paper towel to let some of the oil drip off. Serve while warm with a side of your favorite pesto!

RISOTTO CRAB CAKES WITH SUN-DRIED TOMATO BASIL PESTO RECIPE

Steps:

• To prepare pesto, combine all ingredients in a blender or processor and grind to a coarse paste. To prepare crab cakes, saute onion and bell pepper in 4 tablespoons oil over medium heat until soft but not browned. In a bowl, mix onions and peppers, risotto, panko, mustard, lemon juice, parsley, mayonnaise and salt. Fold in crab. Form crab cakes using 1 cup mixture for each. Coat with panko. Heat 1-2 tablespoons oil in a saute pan over medium-high heat. Cook crab cakes 2-3 minutes per side, or until golden. Top crab cakes with pesto. Makes 4 servings.