SAFFRON RISOTTA CAKES WITH SHRIMP, CHILI OIL AND CHIVE OIL

SAFFRON RISOTTA CAKES WITH SHRIMP, CHILI OIL AND CHIVE OIL image

Yield 24 servings

Number Of Ingredients 15

4 1/2 cups chicken broth
1/8 tsp crumbled saffron threads
2 T olive oil
1 1/2 cups chopped onion
1 1/2 cups arborio rice
1/2 cup dry white wine
1 cup white rice flour
6 T canola oil, divided
24 large uncooked shrimp, peeled, deveined, butterflied
RED CHILI OIL
4 chiles de arbol
1/2 cup olive oil
CHIVE OIL
1/2 cup olive oil
1/3 cup chopped fresh chives

Steps:

combine 4 1/2 cups broth and saffron in medium saucepan;bring to boil. Remove from heat;cover to keep warm. Heat olive oil in another med saucepan over med heat. Add onion and sute until tender. Add rice;stir 1 min. Add wine;stir until absored. Ad 1/2 cup saffron broth;stir until absorbed. continue adding brotha cup at a time until rice is just tender, stirring frequently. Season. Spray rimmed baking sheet with nonstick spray. Spread risotto on sheet. cover with plastic;refrigerate until cold nad firm, about 2 hours. Preheat oven to 300. Place rice flour in med bowl. Season. Using 2" cookie cutter cut out 24 rounds from risotto, dredge in rice flour nad place on clean baking sheet. Heat 4 T canola oil over med heat. Add risotto cakes and cook until golden brown. Transfer to another sheet and place in oven to keep warm. Sprinkle shrimp with salt and pepper. Heat remaining 2 T oil in skillet over high ehat. Saute shrimp until opaque in center. Top risoltto cake with 1 shrimp. Drizzle with red chili oil and chive oil