Cilantro Risotto Cakes
from Bobby Flay's Bold American Food
(as prepared by Karen)
Makes 10-12 cakes.
This turned out phenomenally. And other than having to sit over the risotto while it's cooking, this is a really easy recipe.
4 ½ cups chicken stock
salt and pepper
6 Tablespoons unsalted butter
1 ½ Tablespoons finely chopped red onion
1 teaspoon finely chopped garlic
1 pound Arborio rice
½ cup white wine
2 cups chopped cilantro
1. In a large saucepan over high heat, compione tbe stock with
enough slat to give it a slightly salty taste and bring to a boil
Set aside and keep warm.
2. In a large saucepan over low heat, melt 2 tablespoons of the butter an dsweat the onion and garlic efor 4 minutes. Add the fice, rasie the heat to medium and stir to coat the rice with butter. Cook stirring, for 2 minutes. Add the wine and reduce by half, stirring constantly. Stir in 2 cups of stock and cook, stirring frequently. When the liquid is almsot completely absrobed, add 1 cup of stock and cook, stirring, until almost completely absorbed. Add the remaining stock and cook, stirring, until the risotto is very thick and the rice is al dente.
3. Remove from the ehat, add the cilantro, and mix thoroughly. On a lightly oiled baking sheet, spread the rice in a 1-inch layer and refrigerate, covered with plastic wrap, for at least 2 hours or up to 1 day ahead.
4. When ready to serve, cut the risotto into 3-inch circles. In a large skillet over medium-high heat, melt the remaining butter and suate the cakes until golden brown on both sides.
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