Risotto Cakes

rice cake recipes

(Serves 6 to 8)

This is a novel and delicious way to serve rice that can be made ahead of time.

6 tablespoons butter, divided
2 tablespoons extra virgin olive oil
1 cup chopped yellow onion
1/2 teaspoon chopped garlic
1 cup Arborio rice
1 1/2 cups chicken broth
3/4 cup grated Parmesan cheese, divided
1/2 pound diced mozzarella cheese
2 tablespoons chopped fresh basil

Line a 13-by-9 inch shallow jellyroll pan with foil. Set aside.

In a large saucepan, melt 2 tablespoons of the butter and the olive oil over medium-high heat. Add the onions and cook, stirring, until golden brown, around 8 to 10 minutes. Stir in the garlic and rice and continue cooking, stirring for another 3 minutes. Stir in the broth and 1 1/2 cups water and bring to a boil. Reduce heat and simmer, uncovered, until rice is tender and liquid is absorbed, around 25 to 30 minutes. Stir frequently to ensure it doesn’t stick to the bottom of the pan. Remove from heat and cool for 25 to 30 minutes. Stir in 1/2 cup parmesan cheese, mozzarella cheese and basil. Season to taste with salt and pepper as needed. Scrape rice into prepared pan, spreading evenly. Cover and refrigerate until firm, at least 2 hours.

Place a cutting board over the rice, and using the board, invert the rice so that it is sitting on the board; peel off foil. Cut into 3-inch squares, and then cut each square diagonally in half. You should have 24 triangles.

In a large nonstick frying pan, melt 1 tablespoon of butter over medium-high heat. Cook triangles in batches until golden brown, about 3 minutes per side. Add additional butter as needed. Serve warm, sprinkled with remaining Parmesan cheese.

Make ahead: The rice can be stored in the jellyroll pan, covered and in the refrigerator, for up to 3 days. Alternatively, the rice cakes can be browned up to 1 day ahead, covered and refrigerated. Re-warm in a 450 degree oven, uncovered, for around 15 minutes or until sizzling.

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