Carrot Risotto Cakes with Spiced Plum Relish

Carrot Risotto Cakes with Spiced Plum Relish

prep time

minutes
cook time

minute
servings
8-10
cakes

Ingredients




























Cooking Instructions

For risotto:


1

In large saucepan, heat broth and water over medium heat until simmering. In separate 2-quart saucepan, melt butter over medium heat. Add onion, garlic, and carrots; season with salt and pepper as desired. Cook, stirring occasionally, until caramelized, 10-12 minutes. Stir in rice. Add 1/2 cup hot broth; cook, stirring, until absorbed, 1-2 minutes. Add 2 cups hot broth; simmer over medium-low heat, stirring frequently, until mostly absorbed, 10-12 minutes. Continue to add broth, about 1/2 cup at a time, stirring and cooking until absorbed before adding more. Cook until rice is thick, creamy and tender, about 20 minutes (you may not need all the broth).


2

Remove risotto from heat. Stir in 1/3 cup asiago. Cool mixture. Stir in 1/2 cup Panko bread crumbs, beaten egg, parsley, thyme and lemon zest. Chill 2 hours.


3

Butter hands and scoop and press risotto into 8-10 cakes, about 3 inches in diameter. Arrange on baking sheet lined with parchment paper and chill until firm (overnight is fine).


4

Meanwhile, prepare Spiced Plum Relish: Place all ingredients in nonreactive stainless 1-quart saucepan. Simmer over medium heat until thickened, stirring often. Remove from heat; taste and adjust seasonings as desired. Add cayenne if the heat from the ginger is not enough for your palate. Set aside. (Makes 1 1/2 cups)


5

Remove cakes from refrigerator. Heat oven to 250°F. Place parchment-lined baking sheet in oven, removing the rice cakes. Beat 2 eggs and the egg white in shallow bowl to blend. Place remaining Panko bread crumbs in another shallow bowl. Pour enough canola oil in large skillet to coat bottom; heat oil over medium-high heat. Place a risotto cake on slotted spatula, dip into beaten egg, then into Panko crumbs to coat. Use fork to slide cake into hot oil. Working in batches, sauté risotto cakes, turning once, in hot oil until crisp and brown, about 2-3 minutes on each side. Transfer cooked cakes to baking sheet in oven.


6

Serve risotto cakes dusted with remaining 1/4 cup asiago, on top of arugula or mesclun lettuce mix, garnished with Spiced Plum Relish.


Ingredients




























Cooking Instructions

For risotto:


1

In large saucepan, heat broth and water over medium heat until simmering. In separate 2-quart saucepan, melt butter over medium heat. Add onion, garlic, and carrots; season with salt and pepper as desired. Cook, stirring occasionally, until caramelized, 10-12 minutes. Stir in rice. Add 1/2 cup hot broth; cook, stirring, until absorbed, 1-2 minutes. Add 2 cups hot broth; simmer over medium-low heat, stirring frequently, until mostly absorbed, 10-12 minutes. Continue to add broth, about 1/2 cup at a time, stirring and cooking until absorbed before adding more. Cook until rice is thick, creamy and tender, about 20 minutes (you may not need all the broth).


2

Remove risotto from heat. Stir in 1/3 cup asiago. Cool mixture. Stir in 1/2 cup Panko bread crumbs, beaten egg, parsley, thyme and lemon zest. Chill 2 hours.


3

Butter hands and scoop and press risotto into 8-10 cakes, about 3 inches in diameter. Arrange on baking sheet lined with parchment paper and chill until firm (overnight is fine).


4

Meanwhile, prepare Spiced Plum Relish: Place all ingredients in nonreactive stainless 1-quart saucepan. Simmer over medium heat until thickened, stirring often. Remove from heat; taste and adjust seasonings as desired. Add cayenne if the heat from the ginger is not enough for your palate. Set aside. (Makes 1 1/2 cups)


5

Remove cakes from refrigerator. Heat oven to 250°F. Place parchment-lined baking sheet in oven, removing the rice cakes. Beat 2 eggs and the egg white in shallow bowl to blend. Place remaining Panko bread crumbs in another shallow bowl. Pour enough canola oil in large skillet to coat bottom; heat oil over medium-high heat. Place a risotto cake on slotted spatula, dip into beaten egg, then into Panko crumbs to coat. Use fork to slide cake into hot oil. Working in batches, sauté risotto cakes, turning once, in hot oil until crisp and brown, about 2-3 minutes on each side. Transfer cooked cakes to baking sheet in oven.


6

Serve risotto cakes dusted with remaining 1/4 cup asiago, on top of arugula or mesclun lettuce mix, garnished with Spiced Plum Relish.


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