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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I have been looking for a recipe for these and there were none for what I wanted so I decided to create my own. I like to eat them by themselves or as a side dish, you can also make them smaller and use as an appetizer instead of crostini or bruschetta. Ingredients:
1 chopped onion |
1 garlic clove, minced |
1 cup arborio rice |
3 tablespoons unsalted butter or 3 tablespoons unsalted margarine or 3 tablespoons vegetable oil |
1/4 cup dry white wine |
5 cups vegetable stock or 5 cups chicken stock, warmed |
1/4 cup sharp cheddar cheese |
2 tablespoons parmesan cheese |
cooking spray |
Directions:
1. Melt 2 tablespoons butter, margarine or oil in nonstick saucepan, until hot.
2. Saute onion until tender, about 3-5 minutes.
3. Saute garlic for 30 seconds and then add rice and saute for another minute or 2.
4. Add wine and cook for another 3 minutes.
5. Add 1 cup of broth.
6. Simmer, stirring all the time until stock is gone.
7. Continue to simmer and add another cupful of broth repeating the process.
8. After adding last cupful, cook until rice is soft and sticky with a little crunch.
9. Add cheese.
10. Pour onto prepared cookie pan or tray and cool.
11. After risotto is cooled use a 2 cookie cutter, to cut into cakes.
12. To serve, heat 1/2 tablespoon butter or margarine with 1/2 tablespoon oil, in skillet.
13. Cook cakes in skillet on both sides until brown.
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