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Pine Nut Risotto Cake




Source of Recipe


Internet


List of Ingredients




4 tablespoons olive oil
1 large onion, finely chopped
1/2 cup toasted pine nuts, reserved
1 clove minced garlic, minced
2 cups super-fino grade arborio rice
1/2 cup Chardonnay
Approximately 6 cups light chicken stock
1 cup grated Parmesan cheese


Recipe



Melt the butter in a medium, heavy saucepan over medium-high heat.
Add the rice and onions and sauté, stirring, until the grains feel chalky and have a tiny white dot in their center. (Be careful not to brown the onions.)
Add the Chardonnay and reduce liquid by three-quarters, stirring constantly.
Slowly add enough of the chicken stock to cover the rice. Reduce heat to sustain just a simmer. Continue stirring until the stock is absorbed.
Add more stock, just covering the rice, and simmer, stirring frequently.
Continue cooking the risotto and adding stock until the rice is just done. It should be "al dente" or slightly firm, with each grain distinct and done to a pleasing texture but not mushy.
Add pine nuts.
Pat risotto into a low-sided baking sheet and chill.
When risotto is firm, cut out circular cakes using a biscuit cutter or ring mold.
Dredge risotto cakes in powdered rice or flour.
In a fry pan heat olive oil and butter carefully fry risotto cakes on both sides until golden. Set aside and keep warm.