Artichoke Risotto Cakes

  • 1 medium red onion, minced
  • 3 cloves garlic, minced
  • 2 Tbs unsalted butter
  • 1 cup Arborio rice
  • ½ cup white wine
  • 1 quart chicken or vegetable broth
  • 1 14.5oz can of artichoke hearts, drained and chopped
  • ½ cup ricotta cheese
  • ¼ cup parmesan cheese
  • 2 Tbs fresh parsley, chopped
  • 1 egg
  • ½ cup bread crumbs
  • 1 ½ tsp salt
  • ¼ tsp pepper
  • ¼ tsp paprika
  • Pinch of cayenne
  • 4 tsp lemon juice
  • Vegetable oil for frying

Heat broth of choice in a sauce pan.

In a large pot melt butter, add onions and sweat until translucent. Add garlic and cook for about 30 more seconds. Add rice and stir so all the rice is coated with butter mixture.

Stir in wine and reduce until almost all evaporated, stir frequently.

Begin to add ½ cup of hot broth at a time, stirring constantly until it is almost completely absorbed then add another ½ cup. Continue process until you have added all of your broth and the rice is creamy and tender.

Place risotto in a large bowl and allow to sit at room temperature until it is cool enough to the touch. Add remaining ingredients and chill for 30 minutes.

Form chilled risotto into patties. Add enough vegetable oil to a pan so it will come about half way up the patties. Heat oil over medium-high heat. Once hot, add patties. Cook on both sides until golden brown. If the outside of the patties brown too quickly turn your stove temperature down. Place on wire rack set over a sheet try to cool. A deep fryer can be used if available.

 

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