Risotto Cakes
Servings
4Serving size
2 risotto cakesThis recipe can be multiplied. The rice will keep overnight before being cooked into rice cakes. The risotto cakes, once cooked, do not keep well.
Ingredients
| 1 tsp. Olive oil |
| 2 clove Garlic, raw (minced) |
| 1 small White onions (minced) |
| 1 cup Arborio rice |
| 1/2 cup White wine |
| 4 cup Water |
| 1/4 tsp. Salt |
| 1 ounce Parmesan cheese (grated) |
Instructions
Add the garlic and cook very slowly until translucent (about 5 minutes). Do not allow it to brown or it will turn bitter.
Add the minced onion and increase the heat to medium-high. Cook until the onions are translucent (about 5 minutes). Do not allow the onions to brown.
Add the risotto to the pot and cook while stirring continuously for 2 minutes.
Add the white wine and cook stirring continuously for about a minute. Add enough water to cover the risotto. Stir.
Reduce the heat to medium and cook stirring about every 2 minutes so as to not allow the rice to stick.
Add more water in 1/2 cup batches as needed. This will take about 20 - 25 minutes until the risotto is tender.
The rice should be soft but not mushy.
Remove from heat and stir in the salt and parmesan. Chill.
Preheat the oven to 400°F.
Remove the risotto from the refrigerator and form into small cakes. These should be about 1/3 cup each.
Place each cake on a non-stick cookie sheet spaced evenly with about 1/2 inch separating them.
Place the cookie sheet in the oven.
Reduce the heat to 350°F and cook, turning once, until golden brown (about 15 minutes).
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
Rice dishes are one place where an ingredient like Parmigiano won’t be enough to add saltiness and you will have to add salt. Always measure your salt. If dishes are not salty enough for you, measure the amount that is to your taste and cut back a little with each recipe that you use.