Risotto Cakes w/ Citrus-Saffron Aioli
What a crazy summer it has been! I recently took point on our catering program at Whole Foods Market in Frisco, CO. It has been steadily growing and I am so excited for what is in store. Next week, we are going to be providing food for the Pro Challenge bike race when it is in Summit County. After that, I am going to start seasonal tasting events and cooking classes!
One of our popular catering items are the risotto cakes. The thing is, they are so easy to make at home! I add some veggies to mine, to make myself feel better about the fact that I am eating fried rice cakes. The citrus-saffron aioli is something we make at work, and it is AH-mazing. I chose to make mine with Just Mayo, which is an egg-free mayo option.
Next time you are having a get together, try making your own batch of risotto cakes! Your guests will be thoroughly impressed. Or you can be like me and eat them for lunch for two days straight. =)
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
- 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.
