Panko, Almond & Parmesan Crusted Risotto Cakes With Saffron |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Spring 2009 Flavours Magazine Ingredients:
1 cup flour |
1 teaspoon paprika |
1/2 teaspoon salt |
2 eggs |
1/4 cup milk |
1 teaspoon dijon mustard |
1 cup panko breadcrumbs |
1/2 cup sliced almonds, coarsely chopped |
1/2 cup parmesan cheese |
1/2 cup parsley, chopped |
1 cup lobster meat, coarsely chopped |
2 tablespoons olive oil |
1 stalk celery |
1 small onion, diced |
1 cup arborio rice |
1 pinch saffron |
1 pinch dry chili pepper |
1/4 cup white wine |
3 cups chicken stock |
1/4 cup butter |
1/4 cup parmesan cheese, grated |
1 teaspoon orange zest |
1 tablespoon olive oil |
1 tablespoon butter |
Directions:
1. Panko, Almond and Parmesan Crust:.
2. Combine flour, paprika and salt in a shallow dish, mixing to combine. In a shallow dish whisk eggs, milk and mustard. In a third shallow dish, combine panko, almonds, Parmesan and parsley.
3. Risotto Cakes with Saffron and Lobster:.
4. Heat oil in skillet set over medium-high heat. Add celery and onion; saute until translucent. Add rice and saute until rice is just starting to brown. Add saffron, chile and white wine and cook until wine is absorbed. Add 1 cup of stock and bring to a boil. Reduce heat to medium and cook, stirring often, until liquid is absorbed. Add remaining stock a little at a time, stirring frequently. Keep adding stock until rice is tender and creamy but not mush (you might need a little more or less stock than the recipe calls for). Stir in the lobster meat, butter, Parmesan and orange zest. Check seasoning and adjust as necessary. Pour onto a cookie sheet and cool completely. Using a round cookie cutter, cut out discs from the risotto. Dredge risotto in flour mixture; dip in egg mixture, and coat thoroughly with panko bread mixture.
5. Frying:.
6. Heat oil and butter in a skillet set over medium heat. Add risotto cakes to skillet and brown on both sides. Serve immediately.
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