Risotto Cakes

I had a craving for risotto tonight, but didn’t want to make it the traditional way.  I went through all of my cookbooks looking for anything that used Arborio rice in a different way.  Finally, I came across Risotto Cakes in Ina’s “Back to Basics” book on page 174.  These looked easy, flavorful, and I had all of the ingredients in my pantry and frig.  So, why not try something new?

However, I made a few changes to include things that I would like and served them with a simple salad with lemon vinaigrette and shavings of Parmesan cheese.  I also discovered that the vinaigrette is wonderful over the risotto cakes as well.  Basically, a wonderful vegetarian meal that is satisfying (and impressive to company).  Enjoy!

 

Lemon Vinaigrette

¼ cup freshly squeezed lemon juice

1 teaspoon Dijon mustard

Pinch of salt

Pinch of pepper

½ cup extra virgin olive oil

Put lemon juice, Dijon, salt, and pepper, into a measure cup

Slowly whisk in olive oil to form an emulsion

Pour over greens, chicken, seafood, risotto cakes, or use as a marinade

(recipe doubles easily)

Risotto Cakes

1 cup uncooked Arborio rice

8 oz Greek yogurt

2 eggs

¼ cup minced fresh herbs (parsley, chives, basil, or a mixture of all 3)

½ cup freshly ground Parmesan cheese

½ cup shredded mozzarella cheese

½ teaspoon pepper

¾ teaspoon Kosher salt

¼-1/2 cup panko bread crumbs

Bring a large pot of water to a boil and add the Arborio rice with a pinch of salt

Stir occasionally and cook for 20 minutes (rice will be very soft)

Drain the rice in a strainer and run cool water over it

Drain well and set aside

Mix yogurt, eggs, herbs, Parmesan, mozzarella, pepper, and salt in a large bowl

Add the rice and combine

Cover with plastic wrap and place in refrigerator until well chilled (2 hours to overnight)

Spread panko on a plate

Heat 2 tablespoons in a nonstick pan over medium heat (also spray the dish with cooking spray so they won’t stick)

Form balls of the rice mixture with a 2 inch ice cream scoop (or eyeball it)

Pat the balls into patties and place them in the panko, making sure they are coated (add more panko if needed)

Place patties in the pan and cook, turning once, for about 3-5 minutes on each side until they are crisp, browned, and heated through  

Cook in batches and add more oil as needed

(You can keep these warm in a 250 degree oven while you finish and up to 20 minutes)