Market Street Risotto Cakes (Serves 2)

Ingredients: 2 cups Arborio rice (available at Granato Imports, Caputo's Market, and some grocery stores) 4 cups vegetable stock 1/4 cup unsalted butter 3 tablespoons olive oil 1 cup mushrooms (button and Shitake) 1/4 cup red bell pepper, small dice 1/4 cup carrot, small dice 1/4 cup parsley, finely diced 1/4 cup fresh rosemary, chopped 1/4 cup garlic 1/4 cup shallots, chopped 1 cup Parmesan cheese, grated Method: Dice the mushrooms and garlic and sauté over medium heat in one tablespoon of olive oil until golden brown. Set aside and let cool. In a saucepan, sauté the rice in one tablespoon of olive oil over medium heat until the rice is well coated. Add 1/2 of the vegetable stock and the 1/4 cup of butter. Continue adding stock until the rice is coated and has a creamy texture. Add the remaining ingredients, remove from the heat, and allow the risotto to cool. Form the risotto into cakes approximately 3 inches in diameter and pan fry in one tablespoon of olive oil until brown on both sides and heated throughout (a non-stick pan is best). Serve hot or cold. ««« Back to Recipe Search page