Fried Risotto Cakes

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 4 1/2 cups chicken stock
• 1/4 cup unsalted butter
• 1 medium onion, chopped
• 1 1/2 cups arborio rice
• 1 cup wine
• 1/2 cup parmesan cheese
• 1/2 cup scallion, chopped
• 2 tablespoons olive oil
• 1/2 cup all-purpose flour

Recipe

• 1 in a large saucepan, bring the chicken stock to a simmer. in a medium saucepan, melt butter over medium heat. add the onion and saute for 5 minutes or until soft. add the rice and stir until coated.
• 2 increase the heat to medium-high. add the wine. cook, stirring constantly for 4 minutes or until wine is absorbed. add about 1 cup chicken stock (enough to just cover the rice) and cook, stirring constantly, until the stock is absorbed. continue adding stock, 1 cup at a time, stirring until it is absorbed before adding more. the rice is done when it is just cooked through and lightly bound with creamy liquid, about 15 minutes.
• 3 remove risotto from heat and stir in parmesan cheese and scallion. spread risotto evenly in a greased sheet pan and refrigerate until very firm, at least 4 hours or overnight.
• 4 in a large saute pan, heat the olive oil over medium heat. form risotto cakes by shaping handfuls of risotto into 3 x 1/2 inch disks. dredge the cakes in flour to coat. saute cakes in hot oil until golden.