*  Exported from  MasterCook  *
 
                               RISSOTO CAKES
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Rice                             Cakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   16                    Servings
    4 1/2   c            Of chicken stock
    6       tb           Unsalted butter
    1       md           Onion, finely chopped
    1 1/2   c            Arborio rice
    1       c            Dry white wine
      1/2   c            Freshly grated parmesan
                         -cheese
    1       lg           Egg, lightly beaten
      1/2   c            All-Purpose flour
    2       tb           Olive oil
 
   1. In a medium saucepan, bring the chicken stock to a
   simmer over moderate heat. Butter a 9 by 13 inch glass
   baking dish.
   
   2. Melt 4 tbsp of the butter in a large non-reactive
   saucepan. Add the onion and cook over moderate heat,
   stirring occasionally, until softened, about 5
   minutes. Add the rice and stir until coated with
   butter, 1 to 2 minutes. Raise the heat to moderately
   high and pour in the wine. Cook, stirring, until
   almost all the wine is absorbed, about 4 minutes.
   
   3. Add about 1 cup of the simmering stock ( enough to
   just cover the rice ) and cook, stirring constantly,
   until the stock is absorbed. Continue adding stock,
   about 1 cup at a time; stir constantly until the stock
   is absorbed before adding more. The rice is done when
   it is just cooked through and lightly bound with with
   creamy liquid, after about 15 minutes. Remove from the
   heat and stir in the Parmesan cheese. Let cool
   slightly, then stir in the egg. Spread the risotto
   evenly in the prepared baking dish. Cover and
   refrigerate until very firm, at least 4 hours or
   overnight.
   
   4. Cut the risotto into 16 even squares. Shape each
   square into a disk, about 2 1/2 in diameter and 1/2
   thick. Coat the disks with flour and refrigerate on a
   baking sheet until firm, about 20 minutes.
   
   5. In a skillet, melt 1 tbsp of the butter in 1 tbsp
   of the olive oil. Add 8 of the cakes to the skillet
   and cook over moderately high heat, turning once,
   until browned and warmed through, about 3 minutes per
   side. Transfer the cakes to a warm serving platter,
   cover and keep warm in a low oven. Wipe out the pan
   and repeat with the remaining butter, oil, and risotto
   cakes. (The risotto cakes can be fried up to 1 day
   ahead. To serve, warm them in a 450 degree oven for
   about 10 minutes, or until heated through.)
  
 
 
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