Fried Risotto Cakes Recipe

How to make it

---

• Bring chicken stock to a simmer in a large saucepan.
• Melt butter over medium heat in a medium saucepan.
• Add the onion and saute until soft, about 5 minutes.
• Add rice and stir to coat.
• Increase heat to medium high.
• Add the wine.
• Cook, stirring constantly until wine is absorbed, about 4 minutes.
• Add enough chicken stock to just cover the rice.
• Cook, stirring constantly until it is absorbed before adding more stock.
• Continue adding stock 1 cup at a time, stirring until rice is done.
• Rice is done when it is just cooked through and lightly bound with creamy liquid, about 15 minutes.
• Remove risotto from heat and stir on Parmesan and scallions.
• Spread risotto evenly in a greased sheet pan.
• Refrigerate until very firm, at least 4 hours or overnight.
• Heat oil in a large saute pan over medium heat.
• Form risotto cakes by shaping handfuls into 3x1/2" disks.
• Dredge cakes in flour to coat.
• Saute cakes in hot oil until golden.