MUSHROOM AND THYME RISOTTO CAKES WITH ROASTED TOMATO AND ARUGULA SALAD
In order to be kosher when served with meat, the risotto in these cakes is dairy-free. It gets its creaminess exclusively from the starchy rice, so it's important to cook it slowly, stirring continuously, to release as much starch as possible. If you don't need to avoid dairy, you could replace half the vegetable oil with melted unsalted butter and stir in 1/2 cup grated Parmesan cheese with the mushrooms and thyme for extra flavor.
Provided by Andrew Friedman
Yield Serves 6 as a first course or light lunch
Number Of Ingredients 14
Steps:
- In large heavy sauté pan over moderate heat, heat 3 tablespoons oil until hot but not smoking. Add 1/2 of garlic and sauté until softened, about 2 minutes. Add mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper and sauté until mushrooms begin to give off liquid, about 5 minutes. Transfer to colander and let drain until ready to use.
- In medium saucepan over low heat, bring stock to simmer. Cover and keep simmering.
- In large heavy pot over moderate heat, heat 1/4 cup oil until hot but not smoking. Add onion and remaining garlic and sauté until softened, about 4 minutes. Add rice and sauté 4 minutes.
- Add wine and cook, stirring constantly, until absorbed, about 2 minutes. Stir 1/2 cup simmering stock into rice and cook, stirring constantly, until absorbed. Continue cooking and adding stock, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until rice is tender and creamy-looking but still al dente, about 18 minutes. (You will have about 1 cup stock left over.)
- Remove from heat and stir in drained mushrooms, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cool to room temperature, then refrigerate, covered, until cold, about 4 hours. (Risotto can be made ahead and refrigerated, covered, up to 24 hours.)
- Preheat oven to 250°F.
- Transfer 1 cup flour, eggs, and bread crumbs to 3 separate shallow bowls. Stir 1/4 teaspoon salt and 1/4 teaspoon pepper into flour. Stir remaining 1/4 teaspoon salt and 1/4 teaspoon pepper into bread crumbs.
- Stir remaining 2 tablespoons flour into risotto, then, using wet hands, shape into 12 (1/2-inch-thick) patties.
- In heavy large sauté pan over moderate heat, heat 1/4 cup oil until hot but not smoking. Working in batches of 4 and adding 2 tablespoons oil after each batch, dredge cakes in flour (tapping off excess), then egg (letting excess drip off), then bread crumbs, and fry until golden brown, about 2 minutes per side. Keep warm in oven while frying remaining batches.
- Serve warm with salad.
SEA BASS WITH TOMATOES AND GARLIC RISOTTO CAKES
Provided by Bobby Flay | Bio & Top Recipes
Categories main-dish
Time 5h40m
Yield 4 servings
Number Of Ingredients 25
Steps:
- Preheat oven to 350 degrees F. Place garlic cloves, oil and 3 tablespoons of water in a small dish and cover with foil. Bake for 30 minutes or until garlic is softened. Place in a small food processor and process until smooth. Bring 4 cups of water to simmer in a medium saucepan. Melt 2 tablespoons of butter and 1 tablespoon of olive oil in a medium saucepan. Add the onion and cook until soft. Add the rice and stir until lightly golden brown. Add the wine and cook until reduced completely. Add 1 cup of hot water and stir until absorbed. Continue adding 1 cup of water at a time until rice is just tender. Remove from the heat and add the garlic puree, cheese, parsley, salt and pepper and stir to combine. Let cool for 30 minutes. Place in a bowl, cover and refrigerate until cold, about 2 hours. Shape risotto into 8 (2-inch) diameter patties. Place risotto cakes on a baking sheet. Cover and refrigerate 1 hour. Place seasoned flour in a medium bowl. Lightly coat each risotto cake with flour. Melt 2 tablespoons of the butter in a medium saute pan. Add 4 cakes at a time and saute until golden brown on both sides. Wipe out pan, add the remaining 2 tablespoons of butter and repeat with the remaining 4 cakes. Serve 2 per person.
- For the Sea Bass: Preheat oven to 400 degrees F. With a sharp knife score bass 3 times on each side to the bone. Season bass on both sides with salt and pepper. Heat oil in a large saute pan over medium heat. Add bass to pan and brown it on both sides. Transfer pan to oven and cook bass for 8 to 12 minutes or until cooked through. Transfer fish to a plate. Serve with Heirloom Tomato Salad.
- For the Heirloom Tomato Salad: Sliced tomatoes and arrange them in a shallow bowl. Combine the rest of the ingredients and pour over tomatoes. Serve immediately.
RISOTTO CAKES
Risotto Cakes made in a mini-muffin pan. A great way to use leftover risotto to make lunchbox snacks. This is one of those basic recipe ideas that you can easily adapt to use up whatever odds and ends of ingredients you have on hand. And it's a recipe that can easily be doubled. I've not frozen these, but I've always found rice dishes freeze well, so I'm sure you'll find you can also freeze them.
Provided by bluemoon downunder
Categories Lunch/Snacks
Time 20m
Yield 12 risotto cakes, 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine risotto, spinach, tomato (or red pepper) and seasonings in a bowl and mix well until combined.
- Lightly grease a mini-muffin pan or spray it with oil, spoon the mixture into the recesses until the tops are rounded, and sprinkle the risotto cakes with parmesan.
- Bake in a moderate oven (180ºC) for 15 to 20 minutes or until the risotto cakes are firm and golden. If serving warm, allow the risotto cakes to rest in the pan for 5 minutes before removing them from the pan.
- Serving Suggestions: Serve at room temperature with a salad. Or warm with grilled or BBQd meats, or as part of a vegetarian meal. If you want to serve them with a sauce, I recommend ~*Pamela*~in Winnipeg's Mushroom Sauce for Meatballs #121093.
Nutrition Facts : Calories 80.7, Fat 2.5, SaturatedFat 1.5, Cholesterol 7.3, Sodium 130.4, Carbohydrate 10.2, Fiber 0.3, Sugar 0.6, Protein 4.2
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