Cheesy Risotto Cakes

1
Pat Duran

By
@kitchenChatter

These are just the ticket in flavor to add to your game day snacks.
Oozing with cheese and great flavor.
Can make part of recipe day before.

Rating:

★★★★★ 1 vote

Comments:
Serves:
24 snacks
Prep:
15 Min
Cook:
20 Min
Method:
Bake

Ingredients

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  • 2 Tbsp
    olive oil
  • 2 medium
    onions, halved, sliced
  • 1 1/2 Tbsp
    brown sugar, firmly packed
  • 3 Tbsp
    balsamic vinegar
  • 1 c
    arborio rice
  • 2 1/2 c
    chicken stock , boiling
  • 2 Tbsp
    butter
  • 1 c
    grated parmesan
  • 1/2 c
    mozzarella, cut into small cubes

How to Make Cheesy Risotto Cakes

Step-by-Step

  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.

Printable Recipe Card

About Cheesy Risotto Cakes

Main Ingredient: Rice/Grains
Regional Style: Italian
Other Tag: Quick & Easy




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