Every time
I make risotto I make sure to double the recipe so that I have a lot of left-overs.
As I noted in another risotto cake post, some restaurants actually make risotto
just for the cakes. Once you taste one (good one, that is), you will definitely
look forward to the next one.
When I made
Chicken
and Mushroom Risotto I made it really creamy. Really great as a risotto but
it is a problem when you try to form a cake with the left-overs. I had no choice
but to mix it with little bit of bread crumbs to give it some body.
To make the
cake I chopped the leftover chicken and mushrooms, mixed them with soft goat
cheese and formed a small ball. Then I formed ball with risotto, made deep
indentation in risotto ball, placed goat cheese ball inside, enclosed it and
flattened it to form a cake or pate about 3” in diameter and inch and half
high. Next came 3-step breading job: first, coat cake in flour, then beaten egg
and finally Panko. Press the Panko in so it doesn’t get loose when placed in
hot oil. I shallow fried the cakes till light golden brown on all sides. In 10
minutes it was ready to be served with arugula and cherry tomatoes and
freshly grated Parmigiano cheese on top.
I just love
the texture of crisp Panko on the outside and soft risotto and creamy goat
cheese on the inside, all in one bite!
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