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Breaded Risotto Patties



2 tbsp butter

1 large onion  finely chopped

3 cup chopped mushrooms

1 1/4 cup  arborio rice

1 tsp thyme

salt,pepper, to taste

1/4 cup dry white wine

600 ml vegetable stock

1/2 cup  Parmesan cheese grated

1/2 cup Mozzarella cheese  shredded

For breading :

1 cup oil for deep frying

1/2  cup flour

2 large eggs

1 cup breadcrumbs


Basic Risotto:

In a medium saucepan, bring the broth to a simmer over high heat. Reduce the heat to low and keep the broth hot. In a large, heavy saucepan, melt 2 tablespoons of the butter over medium heat. Add the onion ,mushrooms and cook, stirring frequently until tender, about 5 minutes. Add the rice and stir to coat with the butter. Add the wine ,thyme ,salt, pepper and simmer until most of the liquid has evaporated, about 1 minute. Add 1/2 cup hot broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth, 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next. Cook the rice until tender but still firm to the bite and the mixture is creamy, about 20 minutes. Remove the pan from the heat and stir in the Parmesan cheese,  Mozzarella cheese.Chill the risotto.

Form the risotto mixture into eight 21/2-inch cakes (using about 1/4 cup for each cake) . Beat the  eggs  in shallow bowl to blend. Place the  flour and  the breadcrumbs  in another shallow bowls. Dip risotto cakes into  flour, beaten egg, then into breadcrumbs  to coat. Pour enough canola oil into large skillet to coat bottom; heat oil over medium-high heat. Fry the  risotto patties  untill crisp and brown, about 3-4 minutes per side.

Serve with  green salad and Mayonnaise.








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Georgia Bitay