Beet Risotto Cakes
These stunning rice cakes are deliciously crispy on the outside, and soft and silky on the inside.
Serves: 10Hands-on: 45 minutesTotal: 4 hours 45 minutesDifficulty: Medium
- ½ cup sour cream
- ¼ cup grated Parmesan cheese
- ¼ tsp. salt
- 2 cans (14.5 oz.), diced beets liquid reserved
- 3 Tbsp. butter, divided
- 1 large onion, peeled and chopped
- 1 lb. arborio rice
- ½ cup red wine
- 2 cups vegetable stock
- 1 tsp. salt
- ½ tsp. ground black pepper
- 1 cup grated Parmesan cheese
- ½ cup olive oil
- To make the Parmesan cream, combine the sour cream, Parmesan, and salt in a small bowl. Set aside.
- For the risotto cakes, combine the canning liquid from the beets with enough water to total 8 cups. Melt 2 tablespoons butter in a large, heavy-bottomed saucepan over medium heat; add the onions and cook until soft, about 5 minutes. Stir in the rice, and cook over medium heat until it attains a chalky, cooked color, about 5 minutes.
- Add the wine to the cooking rice; stir constantly with a wooden spoon until all liquid is absorbed. Gradually start to add the stock mixture in ½-cup increments, stirring constantly, waiting until all liquid is absorbed before adding the next cup. Continue until rice is saucy, but still slightly “al dente.” Season with salt and pepper; stir in the Parmesan, cooked beets, and remaining 1 tablespoon of butter. Transfer mixture into a buttered 9" × 13" glass baking dish; set aside to cool. Refrigerate at least 4 hours or overnight, until risotto is firm to the touch.
- Use a biscuit cutter or a glass to cut the risotto into 3" rounds. Heat a large nonstick skillet over medium heat; add 2 tablespoons olive oil. Fry the cakes in batches until a crisp crust forms and they are golden brown on the outside, hot on the inside, about 4 minutes per side. Serve hot or warm with Parmesan cream.