Tag Archives: risotto

Risotto Fritters

I love weddings. More specifically, I love appetizers at weddings. In October, my cousin Gretchen got married and had phenomenal food and appetizers at the reception. Some of my favorite appetizers were the risotto fritters: little golden brown square nuggets of cheesy rice bliss.

Using the leftover risotto from my earlier batch, Ben and I decided to make our own (slightly larger) fritters. I would recommend making them out of plain cheese risotto instead of the mushroom asparagus if you want smaller fritters. But both are delicious.

Ingredients

  • Day-old (at least) risotto
  • Bread crumbs mixed with salt & pepper
  • Oil for frying (we used canola)

Shape the risotto into the size and shape you want. We used a 1/4 measuring cup lined with plastic wrap. Coat the ball in the bread crumbs.

Fry until golden brown on each side.

Top with cream cheese or sour cream for a truly decadent treat.

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Mushroom Asparagus Risotto

I love risotto. There’s something so homey about it. It really warms the soul. A couple weeks ago, I found some nice looking asparagus and decided it was time to try my hand at risotto again. I’ve made risotto several times, but am still searching for my favorite recipe, a recipe that I whole-heartedly love. This time around I decided to add some mushrooms for a meatless wonder. It was quite yummy.

Ingredients (adapted from La Cucina: The Regional Cooking of Italy from Accademia Italiana della Cucina)

  • 1 medium onion (finely chopped)
  • 2 cups Arborio rice
  • 5 cups broth
  • 1 cup mushrooms (I used a Woodland Medley of dried mushrooms that I rehydrated)
  • 1 bunch asparagus (I used about 20 stalks)
  • Olive Oil
  • Parmesan Cheese

Heat approx 2 tablespoons olive oil in a large pan and saute the onion until nearly browned. Add the mushrooms & asparagus.

Once the onion is browned, add the rice and toss to coat in oil. When the rice is translucent, add the broth 1/2 cup at a time, stirring with a wooden spoon until the liquid is absorbed. Repeat until the rice is al dente (“tender, but not mushy”).

It will be approximately 20 minutes. Grate cheese over the risotto and serve.

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