Cheesy Risotto Cakes In Tomato Sauce Food

EASY RISOTTO CAKES

Steps:

• Heat oil in a medium frying pan over medium heat. While the oil is heating up, set up a breading station with three shallow plates with flour in one, the beaten egg in another, and the bread crumbs in the third.
• Divide risotto into 4 separate but equal portions. Form each portion into a round shape and dip first in the flour, then dip in the egg, then dip last in the bread crumbs. Place each cake in the hot oil and shallow fry for about 4-5 minutes on each side, or until browned and crispy.
• Serve hot as a main or side dish, anytime of the day for breakfast, lunch, or dinner!

CHEESY RISOTTO CAKES IN TOMATO SAUCE

Steps:

• Heat 1tbsp olive oil in a deep frying pan, and add the garlic. Cook for a couple of minutes over a medium heat, then add the tinned tomatoes, tomato puree, dried herbs, and a good pinch of salt and pepper. Bring to a gentle simmer, and leave it to bubble away while you prepare the risotto cakes.
• With clean hands, form your leftover risotto into burger shapes. The exact size doesn't matter, but I made 9 in total. If your warm hands have made the risotto soften, put them back in the fridge to firm up again (I didn't need to do this, but it will depend on how thick your risotto is).
• Combine the parmesan and breadcrumbs in a small dish, and roll each risotto cake in the mixture, making sure to coat all sides.
• Heat another dash of oil in a frying pan over a medium heat, and place a few of the risotto cakes in the pan. You may need to cook them in batches so as not to overcrowd the pan - I cooked 3 at a time. Cook for a few minutes each side, until the coating is golden brown and crispy, and the risotto inside is piping hot.
• Serve the risotto cakes with the tomato sauce, topped with a little extra parmesan and some fresh parsley, if desired.

RISOTTO CAKES

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.

CREAMY TOMATO RISOTTO

Steps:

• Tip the chopped tomatoes and half the stock into a food processor and pulse until smooth. Pour into a saucepan with the remaining stock, bring to a gentle simmer and keep over a low heat.
• Meanwhile, place the butter and oil in the base of a large saucepan and heat gently until the butter has melted. Add the onion and gently cook for 6-8 mins until softened. Stir in the garlic and rosemary, then cook for 1 min more. Add the rice and cook, stirring, for 1 min.
• Start adding the hot stock and tomato mixture about a quarter at a time. Let the risotto cook, stirring often, adding more stock as it is absorbed. After you have added half the stock, add the cherry tomatoes. After 20-25 mins, the rice should be creamy and tender, the cherry tomatoes softened and all of the stock should be used up.
• Cover and leave for 1 min, then stir in the basil. Serve sprinkled with Parmesan and a good grinding of black pepper.