Guest guest Posted May 21, 1999 Report Share Posted May 21, 1999 * Exported from MasterCook Mac * Zucchini Risotto Cakes with Provencal Sauce Recipe By : Vegetarian Planet - Didi Emmons Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Risotto Cakes: 3 tablespoons olive oil 1 cup chopped onion 2 large garlic cloves -- minced 3/4 cup uncooked Arborio or sushi style white rice 1/2 cup white wine 1/2 teaspoon salt 2 cups water -- kept at a slow simmer 1 medium zucchini -- grated (about 11/2 cups) 2/3 cup grated parmesan cheese fresh-ground black pepper to taste Tomato Compote: 3 ripe medium tomatoes -- chopped 1/2 cup minced onion 25 imported black olives -- such as Kalamata, pitted 1/4 cup basil leaves -- sliced thin salt and fresh ground black pepper to taste Garnish: grated parmesan cheese 1/4 cup basil leaves -- sliced thin In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the onions, and saute them, stirring frequently, until they soften, about 5 minutes. Add the garlic and rice, and saute, stirring, for 2 minutes. Add the wine and salt, and cook and stir until the wine has almost evaporated. Add /2 cup of the simmering water. Let the rice cook, stirring frequently, until the water has been absorbed, then add /2 cup more water, and continue stirring. Keep adding the water, waiting for it to be absorbed (but continuing to stir often) before adding more, until all of the water is used. As you are adding the water, note when about 10 minutes have elapsed since you began adding it; at that time, stir in the grated zucchini. When the risotto is done (after about 18 to 20 minutes), the rice will be tender but still a little chewy, and the risotto creamy but not too wet. Take the risotto off the heat, and stir in the Parmesan cheese and pepper. Transfer the risotto to a bowl, and chill it for at least _ hour. Make the compote: Heat the tomatoes in a skillet over medium heat. Once they are hot, add the onion. Cook, stirring frequently, for 1 minute. Then promptly take the pan off the heat. Stir in the olives, the basil, and the salt and pepper. Make the risotto cakes: Heat the remaining 2 tablespoons oil in a heavy skillet over high heat. Form the risotto into four cakes about 1/2 inches thick. When the oil is very hot, place the cakes in the skillet. Turn the heat down a bit, and sear the cakes on one side for 3 to 4 minutes, or until they are golden brown on the underside. Flip the cakes with a spatula, and sear them on the other side for 3 minutes. Divide the tomato-olive compote among four plates. Place a risotto cake on each plate, then garnish with some additional Parmesan cheese and basil slivers. serves 4 - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 866 Calories; 62g Fat (69% calories from fat); 34g Protein; 29g Carbohydrate; 53mg Cholesterol; 2648mg Sodium _____ -- For world recipes in MasterCook format: Subscribe - EthnicRegionalMCook- or //EthnicRegionalMCook Quote Link to comment Share on other sites More sharing options...
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