Background: Crispy Risotto Cakes as a side dish will push your dinner over the top from the mundane to something special. I serve this with my Chicken Roulade with Dijon-Chardonnay Sauce or the Sweet Bourbon Salmon recipe.
Serves: 4 Ready in: 30 minutes
- 4 tablespoons butter
- 1 clove garlic, minced
- 1/2 cup chopped onion
- 1 cup Rice Select Arborio Rice
- 1 1/3 cups chicken broth
- 1/2 cup La Crema Dry White Wine
- 4 tablespoons softened butter
- 1/2 cup freshly grated parmesan cheese
- 3 tablespoons olive oil
- Place butter, garlic and onion in a microwave-safe, 4-quart casserole dish. Microwave on high power until onion and garlic ar soft, about 4-5 minutes.
- Stir in rice, broth and wine.
- Cover tightly and microwave on high power for 5 minutes.
- Stir.
- Cover and microwave for 10 minutes longer, or until all liquid has been absorbed.
- Beat in butter and Parmesan.
- Cool slightly.
- Heat oil in an 8-inch skillet over high heat. When oil just begins to smoke, scrape risotto into skillet and smooth into an even layer.
- Cook for about 5 minutes, or until brown and crisp on the bottom.
- Cut into fourths and filp each wedge
- Cook another 5 minutes or until other side is brown and crispy.
- Serve your crispy risotto cakes immediately.Serve your crispy risotto cakes immediately.
[…] whipping up one of these after making Chicken Roulade with Dijon Chardonnay Cream Sauce and Crispy Risotto Cakes for dinner. It’s a dessert and cocktail all in […]
[…] entree’ a culinary delight. I recreated the dish and it is now a family favorite. Pair with Crispy Risotto Cakes and fresh […]