How to make it

  • Dry the artichoke hearts on paper towels, and finely chop them.
  • Melt butter in a sauce pan and gently saute the chopped hearts, onion, and garlic for 5 minutes.
  • Stir in the raw Aborio and cook for about a minute making sure to get the rice well coated.
  • Keeping the heat high add in the stock stirring constantly in half cup increments.
  • Let each addition of stock be absorbed before adding next. Continue cooking until rice is tender and all liquid is absorbed.
  • Season with salt and pepper, and add in the Parmesan cheese and mix thoroughly..
  • Transfer to a bowl and let cool then cover, and chill for at least 2 hours in refrigerator.
  • Spoon about a heaped tablespoon of the mixture into your palm, flatten slightly and place a cube of Manchego into the center.
  • Shape the rice over the cheese, roll into a ball and flatten slightly.
  • Coat the rice mixture in either the corn meal or bread crumbs.
  • Repeat with the remaining mixture to make about 12 cakes.
  • Heat the oil in a skillet and pan fry in batches of 3 or 4 until they are golden brown.
  • Drain on paper towel and serve hot garnished with the chopped parsley.
  • Try an aioli dipping mayo with these.

Reviews & Comments 2

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    " It was excellent "
    elgab89 ate it and said...
    Mmmm, Great risotto cakes!
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    " It was excellent "
    chefelaine ate it and said...
    HIGH FIVES, docjoe! Fantastic recipe :+D Thanks!
    Was this review helpful? Yes Flag

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