Sunday, February 3, 2013

Shrimp and Risotto Cakes

I know you are probably thinking that this does not look like much but these Shrimp and Risotto Cakes were very good.   They do take a little extra time due to the risotto but it is worth it!

Shrimp and Risotto Cakes

adapted from Silvana Nardone's "Cooking for Isaiah"

Makes 8 cakes

5 tablespoons extra-virgin olive oil, divided

6 scallions, trimmed and coarsely chopped

1 tablespoon sugar

2 tablespoons balsamic vinegar

1 cup Arborio rice

2 cups vegetable or chicken broth

1/2 cup water

8 ounces medium shrimp, peeled, deveined and cut into 1/4-inch pieces

1 teaspoon hot sauce, (*I used red pepper flakes)

* 1 teaspoon basil, oregano, tomato seasoning
* 1 teaspoon lemon zest

Salt and ground black pepper
2 large eggs, lightly beaten
Start to finish: 3 hours 45 minutes (45 minutes active)

Turn your oven on to 375.  In a small pan, heat 1 tablespoon of the olive oil over low heat. Add the scallions and sugar and cook, stirring occasionally, until caramelized, about 10 minutes. Add in the vinegar and let cook for 1 minute. Transfer to a small bowl.

In In a medium size ovenproof pan heat  2 tablespoons of the olive oil over medium. Add the rice and cook, stirring, until the rice is toasted, about 3 minutes. Stir in the broth, water and seasoning.
Transfer the pot, uncovered, to the oven and bake for 30 minutes.

Remove the risotto from the oven and stir in the scallions, shrimp, hot sauce (red pepper flakes), 1 teaspoon salt, 1/2 teaspoon pepper and lemon zest. Let cool to room temperature. Stir in the eggs and refrigerate for about 1 hour.

Shape the cooled rice mixture into 8 cakes, each about 1/2 inch thick. Refrigerate for about 1 hour.
(I did not regrigerate the cakes this second time and they held true to form when I cooked them.  You just have to be gentle.  If you have the time - refrigerate them the second time).

In a skillet, heat 1 tablespoon of olive oil over medium-high. Add 4 rice cakes and cook without moving them for 4 minutes. Flip the cakes and cook for another 4 minutes, or until golden and firm to the touch. Transfer to paper towels to drain. Repeat with the remaining 1 tablespoon olive oil and rice cakes. It is important not to move the cakes around too much or they will begin to fall apart.

*I enjoyed this recipe. The carmelized onion flavor adds a nice flavor to the risotto cakes.  I served the cakes over some lightly cooked arugula that had a little lemon juice, salt and pepper.

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