What I Made Today... New Year's Recipe

Lemon Risotto Cakes

Risotto:
2 tbsp of olive oil
1 cup Arborio rice
1/2 yellow onion
1/2 stick Butter
1/2 cup parmesan
1 cup white wine
zest from 1/2 a lemon
3 cups chicken stock
1 cup Italian bread crumbs
4 eggs


Marinara:
1 can of chopped tomatoes
5 basil leaves
1/2 onion
1/4 cup carrots


Risotto Directions:

Finely dice the onion (if you want to save time do the same for the marinara). In a large pot add olive oil and cook the onions until they become glossy and aromatic. Take the pot off the burner and pour in the white wine to remove the brown parts on the bottom of the pan - this is also called deglazing. At this point add salt to the rice. Let the wine reduce until there is little to none left in the pan. (When you stir, flip the rice instead of stirring it. This will prevent it from getting mushy). Heat up your chicken stock on the stove, and slowly add it to your rice – also flipping it and scrapping the bottom. The chicken stock should incorporate into the rice slowly. (Be sure to add salt during this whole process, because it will incorporate better than adding it at the end). Continue this process until the rice is cooked (if you squeeze the grain between your fingers it should separate and you should see three small beads between your fingers). At this point you can add butter, lemon zest and parmesan. Let cool.

Next, scoop out balls of the risotto and dip into the egg mixture, and then into the bread crumbs. Form it into a ball, and lay on parchment paper for later use. After you finish all of them you can freeze them for up to a month, or you can put them into the refrigerator for up to three days. Fry them in oil and serve with Marinara and parmesan shavings.

Marinara Directions:

Dice the onions and carrots into equal size. Sautee them in a pot and add a little salt and pepper. Once glistening and soft, add the canned tomato and basil. Simmer for thirty minutes. Then blend in a blender, reserve for later use.

Happy Cooking!
Mary

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