Ingredients with Measurements:
- 1 cup Arborio rice
- 2 cups chicken or vegetable broth
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1/4 cup olive oil
- Salt and pepper to taste
Special equipment needed:
- Large non-stick skillet
- Wooden spoon
Step-by-step instructions:
1. In a large non-stick skillet, heat olive oil over medium heat.
2. Add Arborio rice and stir until coated with oil.
3. Add chicken or vegetable broth, one cup at a time, stirring constantly until each cup of broth is absorbed before adding the next one.
4. Continue stirring and adding broth until the rice is cooked and creamy.
5. Remove the skillet from heat and let the risotto cool for a few minutes.
6. In a separate bowl, mix flour, salt, and pepper.
7. Add grated Parmesan cheese to the risotto and mix well.
8. Shape the risotto into patties, about 1/2 inch thick.
9. Coat each patty with the flour mixture.
10. Heat butter in the same skillet over medium heat.
11. Add the risotto patties and cook until golden brown on both sides, about 3-4 minutes per side.
12. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 20g
- Carbohydrates: 30g
- Protein: 10g
Substitutions for ingredients:
- Arborio rice can be substituted with any short-grain rice.
- Parmesan cheese can be substituted with Pecorino Romano or Asiago cheese.
Variations:
- Add chopped mushrooms or asparagus to the risotto before shaping into patties.
- Use different types of cheese, such as Gouda or Cheddar.
- Add chopped herbs, such as parsley or basil, to the risotto before shaping into patties.
Tips and tricks:
- Use a non-stick skillet to prevent the risotto from sticking.
- Let the risotto cool before shaping into patties to prevent them from falling apart.
- Use a spatula to flip the patties to avoid breaking them.
Storage instructions:
- Store leftover risotto patties in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the risotto patties in a non-stick skillet over medium heat until heated through, about 2-3 minutes per side.
Presentation ideas:
- Serve the risotto patties on a bed of arugula or spinach.
- Garnish with chopped herbs or grated cheese.
Pairings:
- Serve with a side salad or roasted vegetables.
- Pair with a glass of white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Roasted asparagus
- Grilled zucchini
- Caesar salad
Troubleshooting advice:
- If the risotto patties are falling apart, let the risotto cool for a few more minutes before shaping them.
- If the patties are not crispy enough, increase the heat and cook for a few more minutes on each side.
Food safety advice:
- Make sure the risotto is cooked to an internal temperature of 165°F to prevent foodborne illness.
Food history:
- Risotto al Salto is a traditional Italian dish from Milan, where leftover risotto is shaped into patties and fried until crispy.
Flavor profiles:
- Creamy, cheesy, and crispy.
Serving suggestions:
- Serve as a main course or appetizer.
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Region: Italian