This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"The one way to get thin is to re-establish a purpose in life."
-Cyril Connolly, Essayist
Rice dishes are one place where an ingredient like Parmigiano won’t be enough to add saltiness and you will have to add salt. Always measure your salt. If dishes are not salty enough for you, measure the amount that is to your taste and cut back a little with each recipe that you use.
This is a slightly round, short grained rice with a high starch content. The grains have a pearly sheen. As arborio rice cooks, its starch is released into the cooking liquid to make a creamy, rich sauce. The rice is grown widely in Europe, especially in Italy, but also in Spain (where Calasparra rice is more commonly used). There are now many growers in the U.S that produce an excellent quality Arborio rice.
The term "risotto" actually refers to the Italian rice dish made with Arborio rice, although the two terms have become nearly synonymous.
Servings = 8 | Serving size =2 risotto cakes
Cooking Time = 90 Minutes
This recipe can be multiplied by 2.
The rice will keep overnight before being cooked into rice cakes. The risotto cakes, once cooked, do not keep well.
|1 tsp||extra virgin olive oil|
|1/2 cup||white onion|
|2 cups||arborio rice|
|1/2 cup||white wine|
Heat the oil in a medium stock pot over medium heat. Add the garlic and cook very slowly until translucent (about 5 minutes). Do not allow it to brown or it will turn bitter.
Add the minced onion and increase the heat to medium-high. Cook until the onions are translucent (about 5 minutes). Do not allow the onions to brown.
Add the risotto to the pot and cook while stirring continuously for 2 minutes.
Add the white wine and cook stirring continuously for about a minute. Add enough water to cover the risotto. Stir.
Reduce the heat to medium and cook stirring about every 2 minutes so as to not allow the rice to stick. Add more water in 1/2 cup batches as needed. This will take about 20 – 25 minutes until the risotto is tender. The rice should be soft but not mushy.
Remove from heat and stir in the salt and parmesan. Chill.
Preheat the oven to 400°F.
Remove the risotto from the refrigerator and form into small cakes. These should be about 1/3 cup each.
Place each cake on a non-stick cookie sheet spaced evenly with about 1/2 inch separating them. Place the cookie sheet in the oven. Reduce the heat to 350°F and cook, turning once, until golden brown (about 15 minutes).
Serving size = 2 cakes
Servings = 8
Amount Per Serving
|Calories 229||Calories from Fat 23|
|% Daily Value|
|Total Fat 3g||4%|
|Saturated Fat 1g||7%|
|Monounsaturated Fat 1g|
|Trans Fat 0g|
|Total Carbohydrates 41g||14%|
|Dietary Fiber 2g||6%|
|Vitamin A 1%||Vitamin C 1%|
|Calcium 9%||Iron 12%|
|Vitamin K 1 mcg||Potassium 72 mg|
|Magnesium 17 mg|