Toasty Risotto Cakes With Poached Eggs And Tomato Salsa

Okay, okay, I know  but in my defence..summer is coming. Lakeside family/friends time, patio dining at its best. So with that in mind, I give you this. Go ahead…I dare you. What a wonderful way to spend a morning in the warm sun with family and/or friends at the table.

 

Risotto Cakes

  • 3 cups chicken stock
  • 2 tbsp. olive oil
  • 1 cup Arborio rice
  • 2/3 cup finely grated Fontina Cheese, divided
  • a pinch of salt and pepper to taste.
  • 1/2 cup plus 1 cup panko bread crumbs, divided
  • 2 tbsp. fresh basil, minced
  • 2 whole eggs, divided
  • grape seed oil for frying or Crisco (my favourite)
  • 4 poached eggs
  • small side salad (your choice of fixings here)

Heat stock in a saucepan until warm. Cover and turn off the heat.

Heat olive oil in a heavy-bottomed saucepan. Stir in the rice until coated. Add stock, 1/3 cup at a time and continue stirring until absorbed. Continue to add the stock until all is absorbed and the risotto is creamy (22 minutes exactly). Remove from the heat and add 1/3 cup of the Fontina cheese. Add a pinch of salt and pepper to taste. Spread this out into a 13 x 9 inch pan you have sprayed with Pam. Cover and refrigerate until completely cooled.

In a large bowl combine 1/3 cup of the panko bread crumbs, remaining cheese, basil and 1 whisked egg together. Add the cooled risotto and work in with your hands until evenly mixed. Shape into 4 equal sized patties about 2 1/2 inches in diameter. Place on a parchment lined baking sheet.

Place remaining egg in a shallow bowl and the remaining 1 cup panko crumbs in another. Dip the cakes into the whisked egg and then the panko crumbs to thoroughly coat. Refrigerate.

 

Tomato Salsa

  • 1 cup diced red and yellow cherry and grape tomatoes
  • 1/2 small jalapeno pepper, seeded and very finely minced
  • 2 Autulfo mangoes, peeled, chopped finely
  • 2 tbsp. chopped cilantro
  • 2 tbsp. lime juice (freshly squeezed)
  • pinch of salt and pepper to taste
  • liquid honey to taste

Combine all the ingredients in a bowl. Toss together to coat evenly. Cover and refrigerate until ready to serve.

 

To serve

Preheat oven to 200 degrees. In a heavy bottomed oven-proof fry pan heat  2 tbsp. oil until it shimmers. Cook the cakes over medium heat until hot and golden on both sides. Place on a parchment lined baking sheet and keep in the oven while you poach the eggs.

Poach the eggs until done the way you like them and remove with a slotted spoon. Place on a warm risotto cake and top with the tomato salsa. Serve with a small salad of micro greens.

The only thing missing now is a glass of cold juice and a pot of hot coffee.

 

 

 

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