Cheesy Risotto Cakes Recipes

Steps:

• Put butter and 2 tablespoons olive oil in a wide heavy-bottom saucepan or deep skillet over medium-high heat. Add onion and cook until softened and lightly colored, about 5 minutes. Add squash and season generously with salt and pepper. Cook, stirring occasionally, until squash is cooked but not soft, about 5 minutes. Add rice and sage and stir to combine, then add wine and cook for 1 minute more.
• Add 2 cups vegetable broth and bring to a brisk simmer. Cook until liquid is nearly evaporated, about 5 minutes. Continue adding broth 1 cup at a time and cook in the same fashion until rice is just done and all liquid is absorbed (it should take 4 to 5 cups broth), about 10 minutes. Turn off heat and stir in Parmesan, Fontina and lemon zest and juice. Taste and adjust seasoning (rice should be well seasoned). Stir in chives, then spread mixture on a baking sheet or platter to cool. Cool for at least 2 hours (or refrigerate overnight, covered).
• With a spoon, divide mixture into 12 pieces. Shape each piece into an oval patty. Roll patties lightly in flour to coat. Pour olive oil to a depth of 1/2 inch into a cast-iron skillet and place over medium heat. Dip floured rice patties briefly into beaten egg, then fry gently on both sides until browned. Drain on paper towels. Serve hot, sprinkled with more Parmesan and chives if desired.

Steps:

• 1. Heat 1/2 the oil in a medium frying pan on low. Cook onion for 15 minutes, covered, or until very soft. Add the sugar and vinegar and stir until combined. Cook for 5 minutes, until onion is caramelized.
• 2. Meanwhile, heat remaining oil in a large saucepan on high. Add the rice and cook for 1 minute or until rice is coated. Add all but 1/4 cup of hot stock. Stir and simmer on low, covered, for 12-15 minutes, or until rice is tender. Remove from heat, add remaining stock with butter, 3/4 cup of the Parmesan and the caramelized onion; stir to combine. Transfer to a container and chill overnight.
• 3. Preheat oven to 200^ . Grease a 24 hole mini-muffin pan. Place a circle of waxed papen in each mini well;spray paper. Roll 1 Tablespoon or the risotto into a ball. Using index finger, press a hole in center of ball, fill with a piece of mozzarella and roll ball to enclose the cheese. Press into well sprayed mini-pan. Repeat with remaining risotto and cheese. Sprinkle remaining Parmesan cheese over the rice balls.
• 4. Bake for 20 minutes , or until firm and golden. Cool in pan for 8 minutes, Run a small spatula of knife around edge of cakes to loosen before removing from pan. remove waxed paper. Serve warm or cold.