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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Gleaned from the pages of recipezaar, this appetizer or side dish from mary winecoff sound absolutely delightful regardless of your choice of use for them! Ingredients:
4 1/2 cups chicken stock |
1/4 cup unsalted butter |
1 medium onion, chopped |
1 1/2 cups arborio rice |
1 cup white wine |
1/2 cup parmesan cheese |
1/2 cup scallions, chopped |
2 tablespoons olive oil |
1/2 cup all-purpose flour |
Directions:
1. Bring chicken stock to a simmer in a large saucepan.
2. Melt butter over medium heat in a medium saucepan.
3. Add the onion and saute until soft, about 5 minutes.
4. Add rice and stir to coat.
5. Increase heat to medium high.
6. Add the wine.
7. Cook, stirring constantly until wine is absorbed, about 4 minutes.
8. Add enough chicken stock to just cover the rice.
9. Cook, stirring constantly until it is absorbed before adding more stock.
10. Continue adding stock 1 cup at a time, stirring until rice is done.
11. Rice is done when it is just cooked through and lightly bound with creamy liquid, about 15 minutes.
12. Remove risotto from heat and stir on Parmesan and scallions.
13. Spread risotto evenly in a greased sheet pan.
14. Refrigerate until very firm, at least 4 hours or overnight.
15. Heat oil in a large saute pan over medium heat.
16. Form risotto cakes by shaping handfuls into 3x1/2 disks.
17. Dredge cakes in flour to coat.
18. Saute cakes in hot oil until golden.
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