Lemon Risotto Cakes with Fresh Basil, Mozzarella, Toasted Pine Nuts and Diced Fresh Tomato Brushetta
I am always looking for a beautiful light starch to accompany a great piece of meat or fish. Risotto is just that starch. Although it appears easy to prepare, risotto takes time, patience and an eventual mastery in how much broth to use in making this creamy moist side dish. Trust me, it’s worth the time and effort to make this northern Italian staple.
Parmesan cheese, mushroom, truffle and lemon risotto are a few varieties of risotto commonly found in markets. Depending on the risotto flavor, each variety is cooked in a vegetable or chicken broth.
The recipe for these risotto cakes can be prepared ahead of time and warmed when ready to serve which makes them a great catering option for holidays and parties. The recipe below makes 12 cakes.
A box of Risotto – I prefer Vita Verde Tuscan Country Milanese Risotto – 10.5 oz.
One onion diced and sautéed in olive oil
4 fragrant fresh lemons
For décor, basil leaves, pignoli nuts, brushetta diced tomato, balsamic glaze and small mozzarella balls
Dice and sauté the onion in olive oil. Add salt, pepper and a little paprika to brown the onion. Set aside.
Cut lemons in half. Juice the lemons. Add lemon juice to the water so that package directions for the water liquid remain the same. (Another words, I substitute some of the water with the fresh lemon juice).
Prepare Risotto according to package directions. Add onion to the bouillon and water mixture.
Cover and cook on medium heat 15 – 18 minutes.
Make sure the risotto does not lose moisture during the cooking process. If it does, then slightly lower the heat and add a little more water.
Let risotto rest 3 – 5 minutes.
Spray a muffin tin with nonstick spray.
Fill the tins with risotto and bake in 350 degree oven for 20 minutes.
Let cool. Turn the risotto cakes upside down.