SAGE, ONION AND WILD-RICE RISOTTO CAKES

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Sage, Onion and Wild-Rice Risotto Cakes image

Categories     Onion     Pasta     Side     Sauté     Christmas     Thanksgiving     Vegetarian     Parmesan     Fall     Sage     Christmas Eve     Parsley     Wild Rice     Gourmet

Yield Makes 8 to 10 servings (as a main course).(makes about 32 cakes)

Number Of Ingredients 18

For wild-rice risotto
4 cups water
1/2 teaspoon salt
1/2 cup wild rice
5 to 6 cups light vegetable stock or broth
1 tablespoon unsalted butter
2 tablespoons olive oil
1/4 cup thinly sliced fresh sage
3 yellow onions, finely chopped (3 cups)
3 large celery ribs, finely chopped (1 cup)
2 1/2 cups Arborio rice (1 pound)
1/2 cup dry Marsala wine
1 tablespoon chopped fresh thyme
Freshly ground black pepper
3/4 cup finely grated fresh Parmesan
1/2 cup chopped fresh parsley
3 large eggs, separated
About 1/2 cup olive oil

Steps:

  • Make wild-rice risotto:
  • Bring water with salt to a boil in a heavy saucepan, then simmer wild rice, covered, until tender, about 45 minutes. Remove from heat and let rice stand in cooking liquid, uncovered, 30 minutes. Drain rice in a sieve set over a saucepan and reserve rice. Add vegetable stock to cooking liquid and bring to a simmer. Keep liquid hot, covered, over low heat.
  • Heat butter and oil in a 6- to 8-quart heavy pot over moderately high heat until hot but not smoking, then sauté sage, stirring, 1 minute. Add onions and sauté, stirring, until softened. Stir in celery with salt to taste and sauté, stirring, until onions begin to turn golden brown, about 7 minutes.
  • Stir in Arborio rice and cook over moderate heat, stirring constantly, 2 minutes. Add wine, thyme, and pepper to taste and cook, stirring constantly, until wine is absorbed. Stir in 1 cup hot broth and simmer, stirring frequently, until broth is absorbed. Continue adding broth, 1 cup at a time, and simmering, stirring frequently and letting each addition be absorbed before adding the next, until rice is tender but still al dente and creamy-looking and liquid is absorbed, 20 to 22 minutes. Toward end of cooking, stir in wild rice.
  • Remove pot from heat and stir in Parmesan, parsley, and salt and pepper to taste. Cool risotto and chill, covered, at least 4 hours and up to 12. Bring risotto to room temperature before proceeding with recipe.
  • Make risotto cakes:
  • Lightly beat yolks and stir into risotto. Beat whites and a pinch of salt with an electric mixer until they just hold stiff peaks. Stir half of whites into risotto to lighten slightly and fold in remaining whites. Let batter stand at room temperature 15 minutes before proceeding.
  • Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking. Scoop 4 (rounded 1/4-cup) mounds of batter into skillet, flattening with back of a spoon to form cakes 3 inches across by 1/2 inch thick. Cook cakes until golden brown on underside (this is critical to prevent cakes from breaking when turning), adjusting heat if browning too quickly, 5 minutes. Carefully turn cakes over with a metal spatula and cook until golden brown on underside, 3 to 4 minutes. Transfer as browned to a large shallow baking pan and arrange in one layer. Make more cakes in same manner, wiping skillet clean with paper towels between batches and adding more oil as necessary.
  • Preheat oven to 450°F.
  • Just before serving, bake risotto cakes until sizzling, about 6 minutes. Serve immediately.

Maka
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I'm definitely going to make these risotto cakes again. They were so easy to make and they were a big hit with my family.


mary namusachi
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These risotto cakes were amazing! I'm so glad I found this recipe.


Zizo Mgunuzo
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I followed the recipe exactly and my risotto cakes fell apart when I tried to flip them. I'm not sure what went wrong.


One and only Massimo
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These risotto cakes were a bit bland for my taste. I think I'll add some more herbs and spices next time.


Xaimooh 84
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I'm not a huge fan of risotto, but these cakes were actually pretty good. I liked the crispy exterior and the creamy interior.


R A ELECTRIC
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These risotto cakes were a bit too dry for my taste. I think I'll add a bit more liquid next time.


Ehsaan Tanoli
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I love these risotto cakes! They're so easy to make and they're always a hit with my family and friends.


Ndonie Lindiwe
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These risotto cakes were delicious! I followed the recipe exactly and they turned out perfectly. I served them with a simple green salad and they were the perfect meal.


hani saeed
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I've made these risotto cakes several times now and they're always a crowd-pleaser. They're so easy to make and can be tailored to your own taste preferences. I often add different vegetables or cheeses to the mix.


Messenger Official
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These risotto cakes were a hit! I made them for a dinner party and everyone raved about them. They're crispy on the outside and creamy on the inside, with a delicious blend of flavors. I especially love the sage and onion combination.


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