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4½ cup Chicken Stock
6 tablespoon Butter, Unsalted
1 medium Onion, Finely Chopped
1½ cup Rice, Arborio
1 cup White Wine, Dry
½ cup Parmesan Cheese, Freshly Grated
1 large Egg
½ cup Flour
2 tablespoon Olive Oil
In a medium saucepan, bring the chicken stock to a simmer over moderate heat. Butter a 9 by 13 inch glass baking dish. Melt 3/4 of the butter in a large saucepan. Add the onion and cook over moderate heat, stirring occasionally, until softened, 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, 4 minutes.
Add 1 cup of the stock enough to just cover the rice and stir until the stock is absorbed. Continue adding stock 1 cup at a time; stir 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 15 mins. Remove from heat and stir in the cheese. 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.
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, 20 minutes. In a skillet, melt 1 tb of the butter in 1 tb of the olive oil. Add half the cakes to the skillet and cook over moderately high heat, turning once, until browned and warmed through, 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. Can be made a day ahead.
6 tablespoon Butter, Unsalted
1 medium Onion, Finely Chopped
1½ cup Rice, Arborio
1 cup White Wine, Dry
½ cup Parmesan Cheese, Freshly Grated
1 large Egg
½ cup Flour
2 tablespoon Olive Oil
In a medium saucepan, bring the chicken stock to a simmer over moderate heat. Butter a 9 by 13 inch glass baking dish. Melt 3/4 of the butter in a large saucepan. Add the onion and cook over moderate heat, stirring occasionally, until softened, 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, 4 minutes.
Add 1 cup of the stock enough to just cover the rice and stir until the stock is absorbed. Continue adding stock 1 cup at a time; stir 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 15 mins. Remove from heat and stir in the cheese. 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.
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, 20 minutes. In a skillet, melt 1 tb of the butter in 1 tb of the olive oil. Add half the cakes to the skillet and cook over moderately high heat, turning once, until browned and warmed through, 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. Can be made a day ahead.