|
|
|
 |
|
|
Risotto Cakes
|
 |
|
½ cup Arborio rice
1 tablespoon olive oil
2 ½ cups chicken broth
2 tablespoons finely chopped red pepper
¼ cup frozen yellow corn kernels
2 tablespoons finely chopped green onion
¼ cup grated parmesan cheese
2 tablespoons vegetable oil
1 cup flour
2 beaten eggs
1 cup bread crumbs
|
Sauté rice in olive oil over medium heat for 2 minutes. Add chicken broth, red pepper, and corn. Bring to a boil. Reduce heat to simmer, cook uncovered stirring frequently for 20 minutes. With 5 minutes of cook time remaining, add green onion. Remove from heat, add parmesan then stir well. Refrigerate to cool, about 30 minutes.
Meanwhile, place flour, beaten eggs, and bread crumbs in three separate bowls.
Remove from refrigerator and form into four risotto balls. Dip and coat each one with flour, then egg, then breadcrumbs. Form coated risotto balls into the shape of patties (cakes). Return to refrigerator and let cool to set, about 15 minutes. Add vegetable oil to frying pan and preheat over medium heat. Fry risotto cakes for four minutes on each side, or until golden brown.
Serve and enjoy. Makes four cakes.
|
 |
Preparation Time: 60 minutes |
Serves: 4 |
| Recipe Origin: United States |
|
Submitted by: |
|
James P. Luna
Arizona
United States |
|
|
|
|
| This recipe has been viewed 2465 times. |
|
|
|
