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.
