CHEESY RISOTTO CAKES

Cheesy Risotto Cakes image

Provided by Pat Duran

Time 35m

Number Of Ingredients 9

2 Tbsp olive oil
2 medium onions, halved, sliced
1 1/2 Tbsp brown sugar, firmly packed
3 Tbsp balsamic vinegar
1 c arborio rice
2 1/2 c chicken stock , boiling
2 Tbsp butter
1 c grated parmesan
1/2 c mozzarella, cut into small cubes

Steps:

1. Heat 1/2 the oil in a medium frying pan on low. Cook onion for 15 minutes, covered, or until very soft. Add the sugar and vinegar and stir until combined. Cook for 5 minutes, until onion is caramelized.
2. Meanwhile, heat remaining oil in a large saucepan on high. Add the rice and cook for 1 minute or until rice is coated. Add all but 1/4 cup of hot stock. Stir and simmer on low, covered, for 12-15 minutes, or until rice is tender. Remove from heat, add remaining stock with butter, 3/4 cup of the Parmesan and the caramelized onion; stir to combine. Transfer to a container and chill overnight.
3. Preheat oven to 200^ . Grease a 24 hole mini-muffin pan. Place a circle of waxed papen in each mini well;spray paper. Roll 1 Tablespoon or the risotto into a ball. Using index finger, press a hole in center of ball, fill with a piece of mozzarella and roll ball to enclose the cheese. Press into well sprayed mini-pan. Repeat with remaining risotto and cheese. Sprinkle remaining Parmesan cheese over the rice balls.
4. Bake for 20 minutes , or until firm and golden. Cool in pan for 8 minutes, Run a small spatula of knife around edge of cakes to loosen before removing from pan. remove waxed paper. Serve warm or cold.