Risotto Cakes With Mozzarella Food

RISOTTO CAKES

Steps:

• In a large bowl add the leftover risotto, eggs, corn, bread crumbs, and Parmesan and season with salt and pepper, to taste. Mix to combine well. Form into 12 balls about the size of a walnut, then flatten into patties and arrange on a baking sheet.
• Heat the oil in a large nonstick skillet over medium heat. Add the patties and cook until they are golden brown, about 3 to 4 minutes per side. Remove the patties from the oil to a baking sheet lined with a brown bag or paper towels to drain the excess oil. Transfer to a serving tray and serve hot.

MOZZARELLA RISOTTO CAKES RECIPE

Steps:

• Heat a medium pan, add the butter and rice and cook for a minute, then pour in half the stock. Cook over a low heat until most of the liquid is absorbed. Add the spring onions and the rest of the stock and cook over a low heat, until the rice is tender and the stock is absorbed. Tip into a large bowl, stir in the Parmesan and parsley and cool quickly. Chill, covered, overnight in the fridge, if you like.
• Break up the mixture, add the beaten egg and season. Divide the mixture into 12 portions and shape each portion into a ball in your hand (wet hands if the rice sticks too much), make a hole in the ball and push in 1 good tsp grated mozzarella or a cube, then reshape the mixture into a ball and flatten it slightly. Put crumbs on plate, roll the risotto cakes around gently in them until roughly coated. Chill for 20 minutes to firm.
• Warm a little oil and butter in a non-stick frying pan. Add risotto cakes and let them colour underneath and form a crust. Flip them over, and cook until crisp and golden on the other side. Drain on kitchen paper. The cheese inside should be hot enough to melt and 'string' when pulled apart. Serve hot with salad and tomatoes.

RISOTTO CAKES

Steps:

• For the risotto: In a medium saucepan, heat the chicken broth to a simmer. In a separate saucepan, melt the butter over medium-high heat. Add the shallots to the butter, cooking until fragrant and translucent, about 2 minutes. Add the Arborio rice and lightly toast, stirring to coat in the butter and shallots. Add the white wine, continuing to cook while stirring until the wine is absorbed. You should be able to run your spoon through the risotto and have the indentation stay. Using a ladle, add enough of the warm chicken broth to cover the rice, stirring constantly over medium heat until the broth is completely absorbed. Repeat the process 3 more times, adding the broth in stages while continuing to stir. Once all of the chicken broth has been added and the rice is tender, add the peas, lemon juice and lemon zest and stir to combine. Remove from the heat and stir in the Parmesan, mozzarella and season with salt and pepper. Cool the risotto by spreading it evenly over a sheet tray. Cover with plastic wrap and chill in the refrigerator for 20 to 30 minutes. Once the risotto is cooled, form the mixture into burger-size patties, about 1-inch thick. Set up a dredging station with the flour in one dish, beaten eggs in another and panko breadcrumbs in another. Dip the rice patties into the flour, then into the eggs and finally coat them in the panko breadcrumbs. In a large skillet, heat 1/2-inch vegetable oil over medium heat until a pinch of panko sizzles when dropped in the oil. Working in batches of 2 to 3, fry the risotto cakes until golden brown, 2 to 3 minutes per side (use a fish spatula under the cake and the back of a fork on top to help stabilize while flipping). Transfer to a wire rack, which will help them stay crispy. Season with salt and they are ready to serve. Cook's Note: This is a great way to use up leftover risotto.

RISOTTO CAKES WITH MOZZARELLA

Steps:

• Bring broth to a slow simmer. Put 1 tablespoon butter, 2 tablespoons olive oil and the onion in a heavy saucepan over medium high heat. Stir until onion becomes translucent, about 7 minutes. Add rice and stir to coat well. Add 1/2 cup of the broth, stirring constantly, until almost all the liquid is absorbed. Repeat process, stirring constantly, and adjust heat so mixture simmers but rice does not scorch. After about 20 minutes, nearly all of the stock should be absorbed. Rice should be creamy but firm to the bite. Stir in Parmesan and 2 tablespoons butter.
• Remove from heat, spread risotto onto a large plate and place in refrigerator for 1/2 hour until firm and chilled. Using a spoon or a melon scooper, make 15 small half balls of the mozzarella. Pack risotto into 1/3-cup measure and invert onto the palm of your hand. Place a half ball of mozzarella in center and press risotto around the ball to make a patty about 2 1/2 inches in diameter and 3/4 inch thick. Make sure risotto covers the cheese. Repeat until you have 15 rice cakes.
• Place 2 eggs and 2 tablespoons water in a bowl and beat with a fork. Spread flour and bread crumbs on separate plates. Mix salt into bread crumbs. Coat each cake lightly with flour, dip in egg mixture, shake off excess and coat evenly with bread crumbs. (If needed, beat remaining egg with 1 tablespoon water.)
• Preheat oven to 200 degrees. Line a baking sheet with paper towels. In a large skillet over medium-high heat, melt 2 tablespoons butter in 4 tablespoons oil. When butter stops bubbling, fry the first batch of cakes until golden brown and crispy, about two minutes per side. Place on baking sheet and put in the oven. Drain off oil and wipe out pan with paper towels. Fry the rest of the cakes in remaining oil and butter.
• Place two cakes on each plate. Sprinkle with Parmesan and spoon tomato sauce around them. Garnish with marjoram.

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.

RISOTTO CAKES WITH MOZZARELLA AND MARINARA

Steps:

• For the risotto, bring broth to a simmer in a saucepan. In a large deep skillet, heat 2 tablespoons of the oil over medium heat. Add the rice and cook and stir until the rice is lightly toasted.
• Ladle 1 cup of the broth into the skillet, stir and simmer until broth is absorbed into the rice, about 5 minutes. Ladle in another cup of broth and stir and simmer for another 5 minutes or until broth is absorbed. Repeat with the last cup of broth and stir and simmer until rice is just tender and creamy.
• Remove the skillet from the heat and stir in the parmesan cheese, butter and 2 tablespoons of the basil. Season with salt and pepper to taste.
• Spread the risotto onto a large sheet pan and place it into the refrigerator for about 30 minutes to let it cool completely. (Or make it a day ahead and refrigerate until needed!).
• Preheat the oven to 350. Form the risotto into 8 evenly sized balls and place a mozzarella chunk into the middle of each ball carefully enclosing the cheese in the rice. Slightly flatten to balls into thick patties.
• Place the flour in a shallow dish and season with salt and pepper to taste. Beat the eggs into a shallow bowl. Place each patty in the flour, shaking off excess, then dip in the egg and dip again in flour to coat.
• In a large nonstick skillet, heat the remaining 2 tablespoons of oil, and cook the patties in it until golden brown on both sides.
• Transfer the patties to a baking sheet and bake for 5-10 minutes or until heated through. Serve with marinara and garnish with the remaining 2 tablespoons of basil.

RISOTTO WITH TOMATOES, OLIVES, SMOKED MOZZARELLA

Steps:

• Heat the butter in pressure cooker over medium-high heat. When it begins to foam, add the leeks, herbs, and crushed red pepper and cook, stirring frequently, for 1 minute. Stir in the rice and coat it with the butter. Add the wine and cook over high heat, stirring, until it evaporates, about 1 minute. Add the tomatoes, broth and black olives.
• Lock the lid in place. Over high heat, bring to high pressure. Lower the heat to maintain high pressure and cook for 4 minutes. Quick-release the pressure by setting the cooker under cold running water. Remove the lid, tilting it away from you to allow any excess steam to escape.
• Boil over medium-high heat, stirring constantly, until the rice is tender but still chewy and the risotto loses most of its soupiness and becomes creamy and thick, 3 to 4 minutes. Turn off the heat and stir in the smoked mozzarella, green olives, parsley, and salt, if needed. Continue to stir just until the mozzarella has softened and the parsley becomes limp, about 30 seconds. Serve in large shallow bowls.

BAKED TOMATO, MOZZARELLA & BASIL RISOTTO

Steps:

• Heat the oven to 200C/180C fan/gas 6. Heat half the oil in an ovenproof pan or casserole dish, then stir in the onion and cook over a low heat for 8-10 mins until golden. Scatter over the rice and mix well until coated. Pour over the wine, if using, and cook for 2 mins until absorbed. Pour over the hot stock, then give the rice a quick stir. Put the dish in the oven and bake the rice for 10 mins.
• Remove from the oven and stir through the tomatoes, basil, half of the parmesan and some seasoning. Flatten everything out roughly with the back of a spoon, then nestle the chunks of mozzarella evenly into the risotto. Sprinkle over the breadcrumbs and the remaining parmesan, and drizzle with the rest of the olive oil. Put the dish back in the oven, and bake everything for another 10-15 mins until the rice is just cooked through, heating it under the grill if you want a deep, golden crust. Leave to stand for a few minutes, scatter with a few extra basil leaves and serve scooped straight from the dish.