Lemon and Herb Risotto Cake

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Lemon and Herb Risotto Cake

A Lemon and Herb Risotto Cake is a delightful dish that combines the creamy and comforting flavors of risotto with bright lemon and fresh herbs. Here’s how to make it:

Ingredients:

  • 1 1/2 cups Arborio rice
  • 4 cups chicken or vegetable broth (approximately)
  • 1/2 cup dry white wine (optional)
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh herbs (such as basil, parsley, and chives)
  • Salt and black pepper, to taste
  • 2 large eggs, beaten
  • 1/2 cup breadcrumbs (for coating)
  • Olive oil for frying

Instructions:

  1. Prepare the Risotto:
  • In a large saucepan, heat the chicken or vegetable broth over low heat and keep it warm.
  • In a separate large saucepan or deep skillet, heat the olive oil over medium heat. Add the chopped onion and garlic and sautΓ© until they become translucent, about 3-4 minutes.
  1. Cook the Rice:
  • Add the Arborio rice to the sautΓ©ed onion and garlic. Stir and cook for 1-2 minutes until the rice is well coated with the oil and begins to turn slightly translucent.
  1. Deglaze with Wine (Optional):
  • If using wine, pour it into the rice and stir until it’s mostly absorbed.
  1. Ladle in Broth:
  • Begin adding the warm broth one ladle at a time to the rice. Stir frequently and allow each ladle of broth to be absorbed before adding the next. Continue this process until the rice is creamy and cooked to your desired level of doneness (usually 18-20 minutes).
  1. Add Lemon Zest and Juice:
  • Stir in the lemon zest and lemon juice, mixing them well into the risotto.
  1. Season and Add Herbs:
  • Season the risotto with salt and black pepper to taste. Then, fold in the chopped fresh herbs.
  1. Cool and Shape:
  • Spread the cooked risotto onto a baking sheet or large tray to cool it quickly. Once cooled, transfer it to a bowl and stir in the grated Parmesan cheese.
  1. Shape into Cakes:
  • Beat the two large eggs in a separate bowl. Take small portions of the risotto mixture and form them into small cake-like patties. Dip each patty into the beaten eggs and then coat with breadcrumbs.
  1. Fry the Cakes:
  • In a large skillet, heat some olive oil over medium-high heat. Carefully place the risotto cakes into the hot oil and cook until they are golden brown and crispy on both sides, about 3-4 minutes per side. You may need to do this in batches.
  1. Serve:
    • Once the Lemon and Herb Risotto Cakes are cooked, remove them from the skillet and place them on paper towels to drain any excess oil. Serve them hot as a delightful appetizer or side dish.

These Lemon and Herb Risotto Cakes are bursting with flavor and make for an elegant addition to your meal. The crispy exterior and creamy interior create a delightful contrast that’s sure to please your taste buds. Enjoy!