Entree: Pisotto, Cheese and Carrot Cakes

posted by Liz Thomas 10-14-102 10:17 PM

Risotto, Cheese and Carrot Cakes (Adapted)

1/2 small carrot – very finely chopped
2 oz butter
1 small onion – very finely chopped
1 clove garlic – crushed
4 oz risotto rice
3/4 pint hot vegetable stock
2 oz finely grated Parmesan cheese
Pine nuts -- approx 3 per rice ball
Salt and pepper
Dried bread crumbs
1 egg -- beaten
Vegetable oil for frying

Heat the butter in a pan and add the onion, garlic and carrot. Cover and cook until softened but not brown. Add the rice and stir until well coated with the butter and starting to look transparent around the edges.
Add the hot stock, a ladle at a time, and stir continuously until the stock is absorbed. Continue adding the stock until the rice absorbs it all and cook until it is sticky but not too soft. The rice should still be slightly hard at the center. Stir in the grated Parmesan cheese. Put it in a bowl and leave until completely cold. Place in the fridge.

Put the pine nuts in a dry pan and toss over high heat to toast them slightly. Don’t let them burn or they will taste bitter.

When ready to cook roll the cold rice into balls – 1 tbsp for each one -- and push three pine nuts into the center of each. Roll the balls in the egg and then in the breadcrumbs. Put in the fridge to set and then roll again in egg and breadcrumbs. Deep fry until golden brown and serve hot with parsley to garnish.

Makes 12 cakes.

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