Risotto Cakes w/ Citrus-Saffron Aioli

Ingredients

• 2 T butter
• 1/4 c yellow onion, small diced
• 1/4 red bell pepper, small diced
• 4 cloves garlic, minced
• 1 c Arborio rice
• 1/2 T salt
• 1 t black pepper
• 2 quarts chicken/vegetable stock, hot
• 1/2 c zucchini, brunoise
• 1/4 c Parmesan cheese
• 2 c Panko breadcrumbs
• 1 c safflower, sunflower or canola oil (for frying)
• For the aioli
• 1 c mayonnaise (or Just Mayo)
• 1/3 c orange juice
• 1/2 t tumeric
• 1/8 t saffron (optional)

Instructions

1. Heat butter in large saucepan over medium heat. Add the onion and bell peppers, sauté until fragrant.
2. Add the garlic and Arborio rice and cook until the edges of the rice become translucent, about 2 minutes.
3. Add a few ladles of hot stock to the risotto and season with salt and pepper.
4. Continue to add stock to the rice as it cooks down.
5. When the risotto is almost finished, add the zucchini.
6. Once the risotto is cooked through, stir in Parmesan cheese. Season to taste with salt and pepper.
7. Spread the risotto out on a well-oiled sheet pan and place in the refrigerator to cool.
8. While the risotto is cooling, heat the orange juice with the turmeric and saffron. Remove from heat and let steep for 10 minutes.
9. Once the juice has cooled, strain out the saffron and whisk it into the mayonnaise. Set aside until serving.
10. Once the risotto has cooled, form 2 oz risotto cakes using a round baking cutter. If you do not have a cutter, you can form them by hand.
11. Once the cakes are formed, coat them in Panko.
12. Heat the safflower oil, or oil of your choice, over medium-high heat in a large pan.
13. Fry the risotto cakes on each side until golden brown. Finish heating the cakes in a 375F oven for a few minutes.