Risotto cakes with caramelised tomatoes

Name: Risotto cakes with caramelised tomatoes
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Cuisine: Italian
Ingredients: 2 tbsp butter (30g); 1 onion (160g); 2 garlic cloves (6g); 1/2 cup white rice (120g); 1/3 cup white wine (72g); 3 cups chicken gravy (600g); 1/2 cup bread crumbs (44g); salt & pepper to taste; 3 tbsp olive oil (40g); 4 cherry tomatoes (80g); 2 tsp brown sugar (6g); 2 tbsp vinegar (30g); 1 tsp worcestershire sauce (5g); 1 egg (50g)

Delight your taste buds with our Risotto Cakes with Caramelised Tomatoes! This sumptuous recipe features crispy risotto cakes made with white wine-infused rice, aromatic onions, and garlic, all perfectly balanced with chicken gravy and a hint of bread crumbs. Topped with sweet and tangy caramelised cherry tomatoes, this dish is a harmony of rich flavors and textures that will impress any food lover. Perfect for a gourmet dinner or an indulgent brunch!

24 Mar 2024
Cook time 30 min
Prep time 30 min
4 Servings
14 Ingredients

Risotto cakes with caramelised tomatoes is a delightful dish that combines the creamy, rich texture of risotto with the tangy sweetness of caramelised tomatoes. This recipe is perfect for anyone looking to impress guests or simply treat themselves to a gourmet meal at home. Using simple ingredients and straightforward steps, you can create a dish that is both elegant and delicious.

Ingredients:

2 tbsp butter

30g

1 onion

160g

2 garlic cloves

1/2 cup white rice

120g

1/3 cup white wine

72g

3 cups chicken gravy

600g

1/2 cup bread crumbs

44g

salt & pepper to taste

3 tbsp olive oil

40g

4 cherry tomatoes

80g

2 tsp brown sugar

2 tbsp vinegar

30g

1 tsp worcestershire sauce

1 egg

50g

Instructions:

2. Cook Onion and Garlic: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the finely chopped onion and cook until translucent, about 4-5 minutes. Add the minced garlic and sauté for another 1-2 minutes until fragrant, but not browned.

3. Add Rice: Stir in the white rice, ensuring it is coated well with the butter and slightly toasted.

4. Deglaze with Wine: Pour in the white wine and cook until it has mostly evaporated, stirring occasionally.

5. Cook Risotto: Gradually add the chicken gravy, about a half cup at a time, stirring continuously until the liquid is absorbed. Continue this process until the rice is creamy and cooked through. This should take about 20 minutes. Season with salt and pepper to taste. Once done, remove from heat and allow to cool.

6. Form Cakes: Once the risotto has cooled enough to handle, stir in the beaten egg and bread crumbs to bind the mixture. Form the mixtures into small cakes, about the size of a burger patty.

7. Fry Cakes: In a large pan, heat 2 tablespoons of the olive oil over medium-high heat. Fry the risotto cakes for about 3-4 minutes on each side, or until golden brown and crisp. Remove from the pan and set aside on a paper towel-lined plate to drain excess oil.

9. Add Sugar and Vinegar: Sprinkle the brown sugar over the tomatoes and pour in the vinegar and Worcestershire sauce. Cook for an additional 2-3 minutes, stirring gently, until the tomatoes are well coated and the sauce has thickened slightly.

11. Garnish: Optionally, garnish with freshly chopped basil or parsley.

12. Enjoy: Serve immediately and enjoy your Risotto Cakes with Caramelised Tomatoes!

Tips:

- Make sure to stir the risotto constantly while cooking to achieve a creamy texture.

- Allow the risotto to cool completely before forming into cakes; this helps them hold their shape better when frying.

- Use a non-stick pan to ensure the risotto cakes do not stick and maintain their crispy exterior.

- Be patient while caramelising the tomatoes. Low and slow heat brings out the best flavor and prevents them from burning.

- Taste and season the risotto mix as you go, adjusting for salt and pepper to suit your preference.

Risotto cakes with caramelised tomatoes is a versatile and impressive dish that can serve as a main course or an appetizer. The combination of the crispy, golden-brown risotto cakes and the sweet, tangy caramelised tomatoes creates a flavor profile that is both rich and satisfying. With proper technique and a little patience, you can easily bring this restaurant-quality dish to your home kitchen.

Nutrition Facts
Serving Size	310 grams
Energy
Calories 340kcal	14%
Protein
Protein 7g	5%
Carbohydrates
Carbohydrates 45g	13%
Fiber 2.07g	5%
Sugar 6g	6%
Fat
Fat 22g	26%
Saturated 6g	21%
Cholesterol 80mg	-
Vitamins
Vitamin A 90ug	10%
Choline 60mg	10%
Vitamin B1 0.35mg	29%
Vitamin B2 0.21mg	16%
Vitamin B3 2.59mg	16%
Vitamin B6 0.20mg	12%
Vitamin B9 100ug	25%
Vitamin B12 0.17ug	7%
Vitamin C 6mg	7%
Vitamin E 0.44mg	3%
Vitamin K 4.09ug	3%
Minerals
Calcium, Ca 70mg	5%
Copper, Cu 0.16mg	0%
Iron, Fe 2.47mg	22%
Magnesium, Mg 27mg	6%
Phosphorus, P 130mg	11%
Potassium, K 290mg	9%
Selenium, Se 12ug	22%
Sodium, Na 700mg	47%
Zinc, Zn 0.92mg	8%
Water
Water 230g	-
* Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Risotto cakes with caramelised tomatoes

Ingredients:

Instructions:

Tips:

More recipes

Spaghetti nests

Fresh tomato, shrimp and asparagus risotto

Lemon zest shrimp over spaghetti

Orange & ricotta desserts

Roasted pumpkin, asparagus and mint risotto

Spaghetti with tomato, capers, basil and ricotta

Oven-baked tomato and chicken risotto

Herb risotto (simple)

Pistachio & orange biscotti

Garlic spinach shells with red pepper and olive oil

Chocolate hazelnut biscotti

Italian baked eggs with ground turkey and parmesan cheese

Mini baked ricottas

Sweet orange ricotta with roasted strawberries

Parmesan garlic wafers

Chicken milanese with lemon-parmesan cream sauce

No-knead focaccia

Chicken broccoli alfredo

Spinach and vegetable risotto

Tuna carpaccio

Cheese souffle

Whole-wheat pasta with roasted tomatoes, mozzarella and basil

Asparagus and prosciutto

Shrimp scampi pasta