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Risotto Cakes w/ Citrus-Saffron Aioli

Risotto Cakes w/ Citrus-Saffron Aioli

Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 2 dozen cakes

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
 

  • Heat butter in large saucepan over medium heat. Add the onion and bell peppers, sauté until fragrant.
  • Add the garlic and Arborio rice and cook until the edges of the rice become translucent, about 2 minutes.
  • Add a few ladles of hot stock to the risotto and season with salt and pepper.
  • Continue to add stock to the rice as it cooks down.
  • When the risotto is almost finished, add the zucchini.
  • Once the risotto is cooked through, stir in Parmesan cheese. Season to taste with salt and pepper.
  • Spread the risotto out on a well-oiled sheet pan and place in the refrigerator to cool.
  • While the risotto is cooling, heat the orange juice with the turmeric and saffron. Remove from heat and let steep for 10 minutes.
  • Once the juice has cooled, strain out the saffron and whisk it into the mayonnaise. Set aside until serving.
  • 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.
  • Once the cakes are formed, coat them in Panko.
  • Heat the safflower oil, or oil of your choice, over medium-high heat in a large pan.
  • Fry the risotto cakes on each side until golden brown. Finish heating the cakes in a 375F oven for a few minutes.