Risotto Patties Over Greens 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.

SPRING GREEN RISOTTO

Steps:

• Remove frozen spinach from freezer; let stand at room temperature so it thaws slightly.
• In 10-inch skillet, heat oil over medium-low heat. Add leek and garlic; cook 5 to 7 minutes or until leek is soft. Add kale, salt and pepper; cook 3 to 5 minutes, stirring frequently, until kale is soft. Add rice; cook 3 minutes, stirring frequently, until toasted.
• Increase heat to medium-high. Add 1 cup of the chicken broth, cooking and stirring mixture gently until rice absorbs broth. Repeat this process with remaining 3 cups broth and 1 cup wine.
• When last cup of liquid is just about fully absorbed, chop frozen spinach into cubes. Sprinkle spinach into risotto. Cook and stir until it melts down into mixture. Stir in cheese. Taste and adjust seasonings. Serve and enjoy!

BAKED RISOTTO WITH GREENS AND PEAS

Steps:

• Heat oven to 375 degrees. In a large Dutch oven, heat oil over medium. Add onion and cook, stirring occasionally, until softened, about 3 minutes. Add garlic and stir until fragrant, 1 minute. Add rice, season with salt and pepper, and stir until coated in oil and lightly toasted, 2 minutes.
• Add kale, season with salt and pepper, and stir until wilted, 30 seconds. Add broth and bring to a boil over high heat.
• Cover and bake until almost all of the liquid is absorbed and rice is tender, about 20 minutes.
• Stir in spinach and peas until spinach is wilted. Add Parmesan, butter and lemon juice, and stir until well blended and saucy. (Liquid will continue to absorb as risotto sits.) Season with salt and pepper. Serve in bowls and top with more Parmesan.

RISOTTO PATTIES OVER GREENS

Steps:

• Place stock in a medium saucepan, and bring to a boil. Reduce heat; let simmer. Line a baking sheet with parchment; set aside.
• Coat a large straight-sided saute pan with cooking spray; place over medium heat. Add onion, and saute until translucent, about 5 minutes. Add rice, and saute stirring, until the edges of the grains are translucent, about 1 minute. Add scallions, and cook, stirring, until bright green, about 1 minute.
• Raise heat to medium high; add 1/2 cup simmering stock to rice, and cook, stirring constantly, until nearly all of the liquid has been absorbed. Continue adding liquid, 1/2 cup at a time, and cook, stirring constantly, allowing each addition to be absorbed before adding the next. With the last addition of stock, add peas; continue cooking until rice is creamy but grains are still firm in the centers, about 4 minutes. Remove from heat. Stir in dill and 1/4 teaspoon pepper.
• Transfer risotto to a bowl, and let cool 30 minutes, stirring occasionally. Form into six patties, each 3 inches in diameter. Place patties on a prepared baking sheet, and cover with plastic wrap. Refrigerate 30 minutes.
• Heat a nonstick skillet over medium-high heat. Add patties, and cook until browned, about 5 minutes. Turn patties, and cook until brown and hot, about 5 minutes more.
• Combine vinegar, lemon juice, olive oil, salt, remaining 1/4 teaspoon pepper, and mint in a medium bowl; whisk to combine. Add greens; toss. Divide greens among six plates; top with rice patties. Garnish with dill; serve.

RISOTTO CAKES WITH MIXED GREENS

Steps:

• Cook's Note: Click here to get the recipe for Fontina Risotto with Chicken.
• Stir the chives into the chilled risotto. Form into 8 patties, using about 1/4 cup risotto for each. Press a hole in the center of each patty and stuff with a cube of fontina; pat risotto around each hole to cover.
• Place the breadcrumbs in a shallow bowl. Lightly dredge each risotto cake in the crumbs, turning to coat evenly. Place on a plate, cover with plastic wrap and refrigerate for 20 minutes.
• Heat about 1/4 inch of oil in a medium nonstick skillet over medium-high heat. Fry the cakes, 2 or 3 at a time, until evenly browned, about 1 1/2 minutes per side. Transfer to a paper-towel-lined plate to drain; season with salt and pepper.
• Combine the greens and fennel in a bowl; drizzle with 2 tablespoons olive oil and the lemon juice, season with salt and pepper and toss. Divide the risotto cakes and salad among 4 plates.
• Bring the broth and 4 cups water to a simmer in a saucepan; keep warm.
• Meanwhile, melt 4 tablespoons butter in a pot over medium-high heat. Add the onion; cook until translucent, about 4 minutes. Add the rice and thyme; cook, stirring, until the rice is glossy, about 1 minute. Add the wine and cook, stirring, until the liquid is absorbed. Add 1 teaspoon Kosher salt. Ladle in the hot broth, about 1/2 cup at a time, stirring constantly, allowing all of the liquid to be absorbed before adding more. Continue until the rice is just tender, 20 to 25 minutes.
• Remove the thyme. Stir in the parmigiano, the remaining 1 tablespoon butter, 1/2 teaspoon Kosher salt and pepper to taste. Gently stir in the fontina and chicken. Reserve about 2 cups risotto for Risotto Cakes. Divide the rest among bowls; top with parsley and more fontina.

GREEN-PEA RISOTTO CAKES

Steps:

• Bring the stock just to the boil in a medium saucepan. Reduce heat and hold at a gentle simmer.
• Meanwhile, heat the oil in a large, heavy-based non-stick saucepan over medium heat. Add the green shallots and cook, stirring, for 1 minute or until they soften. Add the rice and stir for 1 minute or until the grains are coated with oil and appear slightly glassy.
• Add a ladleful (about 125ml/1/2 cup) of simmering stock to rice mixture and stir constantly with a wooden spoon until the liquid is completely absorbed. Continue to add the stock, a ladleful at a time, stirring constantly. Allow the liquid to be absorbed before adding more. Cook for a total of 20 minutes or until rice is tender yet firm to the bite and risotto is creamy.
• Add peas and cook, stirring, for 2 minutes or until bright green and heated through. Remove from the heat and stir in parsley. Taste and season with salt and pepper. Transfer to a heatproof bowl and set aside for 1 hour to cool. Cover with plastic wrap and place in the fridge for 3 hours to chill.
• Add the breadcrumbs and egg to the risotto mixture and stir until well combined. Divide into 12 equal portions and shape each into a round 7cm patty. (To freeze the patties, see To Freeze, below.)
• Heat 2 tsp of the extra oil in a large non-stick frying pan over medium-high heat. Add half of the patties and cook, uncovered, for 3-4 minutes each side or until golden and heated through. Transfer to a large plate lined with paper towel to drain. Repeat with the remaining oil and patties.

EGGS OVER (EASY) LOBSTER RISOTTO PATTIES

Steps:

• Form 4 balls, about ½-cup each, of chilled leftover risotto into any shape you choose: triangles, squares, circles.
• In a large heavy skillet over medium-high heat melt enough butter to coat the pan. Sear the risotto cakes until golden brown. Flip and sear the second side. (If needed, use a splatter guard.) Transfer patties to a paper towel-lined plate.
• Wipe the skillet clean and place over medium-low heat. Crack the eggs gently into a bowl. Add enough butter to coat the skillet. Add one egg at a time to the pan and cook until the whites are opaque. Season with salt and pepper and serve over the risotto patties.

SPRING GREEN RISOTTO, INA'S WAY

Steps:

• To prep, discard the tough ends of the asparagus and cut the tips diagonally in 1 1/2-inch lengths.
• Blanch in boiling salted water for 4 to 5 minutes, until tender.
• Drain and cool immediately in ice water.
• Heat the olive oil and butter (or margarine, if using) in a medium saucepan over medium heat.
• Add the leeks and fennel and sauté for 5 to 7 minutes, until tender.
• Add rice and stir for a minute to coat with the oil and butter.
• Add white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed.
• Add the stock, two ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more.
• The whole cooking process will take 25 to 30 minutes.
• When the risotto has been cooking for 15 minutes, drain the asparagus and add to the risotto with the peas, lemon zest, 2 teaspoons of salt and 1 teaspoon pepper.
• Continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm.
• Whisk the lemon juice and mascarpone together in a small bowl.
• When the risotto is done, turn off the heat and stir in the mascarpone mixture, plus the Parmesan cheese.
• Allow to sit off the heat for a few minutes, sprinkle with salt and pepper to taste, and serve hot with a sprinkling of chives and more Parmesan cheese.
• Gustare!