Mini Risotto Cakes

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November 21, 2016

Recipe by Pamela Salzman

  • Cook: 25 mins

Ingredients

2 Tablespoons unrefined, cold pressed, extra virgin olive oil + more for frying cakes

½ medium onion, finely chopped

1 cup Arborio or carnaroli rice (if you want to use short grain brown rice, adjust the cooking time according to the package instructions)

1 ¾ teaspoons sea salt

¼ teaspoon freshly ground black pepper or to taste

½ cup dry white wine

2 ½ cups chicken or vegetable stock, preferably homemade

2 large eggs

1 ½ cups panko bread crumbs (look for gluten-free bread crumbs to make this a GF recipe)

Directions

1For directions visit Pamela Salzman

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