Gourmet Thanksgiving - Sage Onion & Wild Rice Risotto Cakes

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* Exported from MasterCook *

 

Sage Onion and Wild Rice Risotto Cakes

 

Recipe By :Gourmet, November, 1999

Serving Size : 8 Preparation Time :0:00

Categories : Gourmet & Bon Appetit Main Dish

Sheryl D Vegetarian

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 cups water

1/2 teaspoon salt

1/2 cup wild rice

5-6 cups light vegetable stock or broth -- *see separate recipe

1 tablespoon unsalted butter

2 tablespoons olive oil

1/4 cup thinly sliced fresh sage

3 yellow onions -- finely chopped

3 large ribs celery -- finely chopped

2 1/2 cups arborio rice

1/2 cup dry marsala wine

1 tablespoon chopped fresh thyme

freshly ground black pepper

3/4 cup finely grated fresh parmesan

1/2 cup chopped fresh parsley

3 large eggs -- separated

1/2 cup olive oil -- about

 

Bring water with salt to a boil in a heavy saucepan; then simmer wild rice

covered until tender, about 45 minutes. Remove from heat and let rice stand in

cooking liquid uncovered for 30 minutes. Drain rice in a siece set over a

saucepan and reserve rice. Add vegetable stock to cooking liquid and bring to a

simmer. Keep liquid hot, covered over hot heat.

 

Heat butter and oil in a 6-8 qt heavy pot over moderately high heat until hot

but not smoking; saute sage, stirring for 1 minute. Add onions and saute,

stirring until softened. Stir in celery with salt to taste and saute, stirring

until onions begin to turn golden brown, about 7 minutes.

 

Stir in arborio rice and cook over moderate heat, stirring constantly, 2

minutes. Add wine, thyme and pepper to taste and cook, stirring constantly

until wine is absorbed. Stir in 1 cup hot broth and simmer, stirring frequently

until broth is absorbed. Continue adding broth, 1 cup at a time, and simmer,

stirring frequently and letting each addition be absorbed before adding the

next, until rice is tender but still al dente and creamy looiking and liquid is

absorbed, 20-22 minutes. Toward the end of cooking, stir in wild rice.

 

Remove pot from heat and stir in parmesan, parsley and salt and pepepr to taste.

Cool risotto and chill, covered at least 4 hours and up to 12. Bring risotto to

room temperature before proceeding.

 

Lightly beat yolks and stir into risotto. Beat whites and a pinch of salt with

an electric mixer until they just hold stiff peaks. Stir half of the whites

into risotto to lighten slightly and fold in remaining whites. Let batter stand

at room temperature 15 minutes before proceeding.

 

Heat 1 tbsp oil in a 12 " nonstick skillet over moderate heat until hot but not

smoking. Scoop 4 rounded 1/4 cup mounds of batter into the skillet, flattenign

with the back of a spoon to form cakes 3 " across by 1/2 " thick. Cook cakes

until golden brown on the underside; this is critical to prevent cakes from

breaking when turning; adjust the heat if browning too quickly. Carefully turn

cakes over with a metal spatula and cook until golden brown on the other side.

Transfer as browned to a large shallow baking pan and arrange in one layer.

Make more cakes in the same manner, wiping the skillet clean with paper towels

between batches and adding more oil as necessary.

 

Preheat the oven to 450 degrees. Just before serving, bake risotto cakes until

sizzling, about 6 minutes. Serve immediately.

 

Yield:

" 32 "

 

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Per serving: 450 Calories (kcal); 20g Total Fat; (40% calories from fat); 8g

Protein; 58g Carbohydrate; 74mg Cholesterol; 185mg Sodium

Food Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 4 Fat;

0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0