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Sweet Corn Risotto Cakes

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Jul 17, 2009 9:14 am US/Pacific

Sweet Corn Risotto Cakes

Reporting
Tina Macuha
  "House smoked salmon with sweet corn risotto cakes".

Served with shaved red onions, crème fraiche, chives and capers.


Recipe for risotto cakes.
3 cups Arborio rice
½ yellow onion, fine dice
½ cup white wine
3 quarts of hot chicken stock 
2  cups fresh yellow corn
3 cups panko bread crumbs


Sautee chopped onion in large pot for about 2-3 minutes.

Add Arborio rice and sautee for 3 minutes.

Add white wine and reduce to about a quarter cup. Stirring constantly.

Add chicken stock about 4 ounces at a time and keep stirring.

When Chicken stock is reduced to about a quarter add more stock.

After about 30 minutes add the corn and continue to cook until risotto and corn are soft and done.

Spread on sheet pan to cool.

When risotto is cold. Form into 3 ounce balls, coat with Panko bread crumbs and make cakes.

When the cakes are done sautee in a bit of olive oil until golden brown on both sides.

When finished top with some crème fraiche, smoked salmon, shaved red onions, chopped capers and chives.

Pearl on the River
1379 Garden Highway
Sacramento, CA
916.567.3275
www.pearlontheriver.com


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