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Рецепт Risotto Cakes With Creme Fraiche And Soy Caviar
by Global Cookbook

Risotto Cakes With Creme Fraiche And Soy Caviar
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Ингредиенты

  • 3 1/2 c. chicken stock (vegetable stock or possibly water may be substituted)
  • 1 Tbsp. extra virgin olive oil
  • 1 Tbsp. butter
  • 1 lrg shallot, minced
  •     Salt and freshly grnd black pepper
  • 1 1/2 c. arborio rice
  • 1 lrg egg, beaten
  • 1/3 c. freshly grated Parmesan cheese
  • 1/3 c. fresh chives, minced
  • 1 c. all purpose flour
  •     Canola oil for frying
  • 1/2 c. creme fraiche
  • 1/2 c. soy caviar
  • 2 Tbsp. minced fresh chives
  •     Lemon wedges

Инструкции

  1. To make risotto: Heat stock in a medium saucepan till simmering. Lower heat and keep stock hot on stove.
  2. Heat a large, heavy bottomed pot over high heat. Add in extra virgin olive oil and butter.
  3. When butter is melted, add in shallot and cook, stirring, till shallot is soft and translucent/soft. Add in salt and pepper to taste. Add in rice and stir till grains are coated with oil. Add in hot stock, 1/2 c. at a time, and cook, stirring, after each addition till liquid is absorbed. Continue adding stock in this manner till rice is tender, about 20 min. The rice should be fairly thick so which it sticks together when you make the cakes. Stir in Parmesan cheese and chives.
  4. Allow mix to cold a few min before adding egg. Stir till well combined.
  5. Cover and refrigeratein the refrigerator for several hrs or possibly overnight.
  6. To make risotto cakes: Form rice mix into patties, about 2 inches in diameter and 1 inch thick. Dredge lightly in flour, shaking off excess. Fill a skillet with canola oil to a depth of about 1 inch. Heat oil over medium high heat till very warm (a grain of cooked rice should sizzle when dropped into the oil). Fry cakes, 5 or possibly 6 at a time, for about 2 min per side, or possibly till light golden on all sides. When cakes have finished cooking, place on paper towels to drain.
  7. To serve: When all cakes are cooked, place on a serving platter and allow to cold slightly. Place a tsp. of creme frai^che on each cake and top with a tsp. of soy caviar. Garnish with minced chives and place lemon wedges around platter.