PANKO CRUSTED RISOTTO CAKES
Leftover risotto formed into cakes and pan fried in butter, then drizzled in a creamy pancetta and shallot gravy.
Provided by Danielle Wolter
Categories Main Course
Time 35m
Number Of Ingredients 19
Steps:
- Form the leftover risotto into 3 inch balls and flatten slightly to make round disks.
- Dredge the risotto cakes in flour, dip in egg, then roll in the breadcrumbs.
- Heat 2 tablespoons of butter in a skillet over medium heat.
- Add the risotto cakes to the skillet and fry for 3-5 minutes per side, or until golden brown. Remove and serve drizzle with the pancetta sauce.
Nutrition Facts : ServingSize 2 risotto cakes, Calories 754 kcal, Carbohydrate 97 g, Protein 17 g, Fat 28 g, SaturatedFat 12 g, Cholesterol 115 mg, Sodium 1433 mg, Fiber 2 g, Sugar 2 g
PAN-FRIED RISOTTO CAKES
Provided by David Tanis
Categories dinner, lunch, appetizer, main course, side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 15
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.
Nutrition Facts : @context http, Calories 414, UnsaturatedFat 8 grams, Carbohydrate 53 grams, Fat 17 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 7 grams, Sodium 827 milligrams, Sugar 3 grams, TransFat 0 grams
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