Risotto Cakes With Roasted Tomatoes And Arugula Recipes

Steps:

• Halve leeks lengthwise; rinse thoroughly. Pat dry; thinly slice. In a saucepan, bring broth to a simmer over medium. Meanwhile, in a large, straight-sided skillet or Dutch oven, cook bacon over medium, stirring, until lightly browned but not crisp, 5 minutes. Add leeks; cook, stirring, until softened, 2 minutes. Increase heat to medium-high. Add rice and cook, stirring, until translucent around edges, 1 minute.
• Add wine and stir until evaporated, about 2 minutes. Add 1 cup broth. Reduce heat to medium-low and cook, stirring, until broth is absorbed, about 2 minutes. Repeat process, gradually adding broth, until rice is al dente and risotto is creamy (you may not need all the broth), about 35 minutes. Stir in peas (if using) after the final addition of broth.
• Remove skillet from heat and stir in Parmesan. Cover and let stand 2 minutes. Season risotto with lemon juice, salt, and pepper. Reserve half the risotto (about 4 cups) in refrigerator for risotto cakes. Serve remaining risotto with Parmesan.

Steps:

• Finely chop arugula and set aside.
• Heat oil in a large saucepan over medium heat. Saute rice in the hot oil until it begins to look toasted, about 1 minute. Add onion and cook until softened, about 5 minutes. Pour in wine and stir frequently until most of the liquid is absorbed, 5 to 7 minutes.
• Stir in vegetable broth, 1 cup at a time, stirring almost constantly. Add arugula with the 5th cup of vegetable broth; pour in remaining broth, stirring almost constantly, until rice is tender yet firm to the bite, 20 to 25 minutes.
• Remove from heat and stir in Parmesan cheese and butter. Add salt and pepper to taste.

Steps:

• In a large bowl add the leftover risotto, eggs, corn, bread crumbs, and Parmesan and season with salt and pepper, to taste. Mix to combine well. Form into 12 balls about the size of a walnut, then flatten into patties and arrange on a baking sheet.
• Heat the oil in a large nonstick skillet over medium heat. Add the patties and cook until they are golden brown, about 3 to 4 minutes per side. Remove the patties from the oil to a baking sheet lined with a brown bag or paper towels to drain the excess oil. Transfer to a serving tray and serve hot.

Steps:

• Preheat oven to 250°F. Line large rimmed baking sheet with foil.
• In large bowl, stir together olive oil, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper. Dip tomato halves into oil, shake off excess, and arrange on baking sheet, cut sides down. Roast until skins are wrinkled and beginning to brown, about 2 hours. (Tomatoes can be roasted ahead and refrigerated, covered, up to 2 days. Bring to room temperature before using.)
• In large bowl, whisk together remaining 1/2 cup olive oil, vinegar, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Add arugula and tomatoes and toss to coat.

Steps:

• Preheat oven to 450 degrees. Form risotto into 8 balls. Press a cube of cheese into center of each ball and flatten risotto into 1/2-inch-thick patties (make sure cheese is covered). Dredge patties in flour and place on a baking sheet. Refrigerate until firm, 15 minutes.
• Meanwhile, on a large rimmed baking sheet, toss tomatoes with thyme and olive oil and season with salt and pepper. Roast until tomatoes begin to collapse, about 20 minutes.
• In a large skillet, heat vegetable oil over medium until it sizzles when pinch of flour is added. Dredge patties in flour again (shaking off excess). In two batches, fry patties until golden and warmed through, about 10 minutes per batch. Drain on paper towels. Serve risotto cakes with arugula and tomatoes.

Steps:

• In large heavy sauté pan over moderate heat, heat 3 tablespoons oil until hot but not smoking. Add 1/2 of garlic and sauté until softened, about 2 minutes. Add mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper and sauté until mushrooms begin to give off liquid, about 5 minutes. Transfer to colander and let drain until ready to use.
• In medium saucepan over low heat, bring stock to simmer. Cover and keep simmering.
• In large heavy pot over moderate heat, heat 1/4 cup oil until hot but not smoking. Add onion and remaining garlic and sauté until softened, about 4 minutes. Add rice and sauté 4 minutes.
• Add wine and cook, stirring constantly, until absorbed, about 2 minutes. Stir 1/2 cup simmering stock into rice and cook, stirring constantly, until absorbed. Continue cooking and adding stock, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until rice is tender and creamy-looking but still al dente, about 18 minutes. (You will have about 1 cup stock left over.)
• Remove from heat and stir in drained mushrooms, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cool to room temperature, then refrigerate, covered, until cold, about 4 hours. (Risotto can be made ahead and refrigerated, covered, up to 24 hours.)
• Preheat oven to 250°F.
• Transfer 1 cup flour, eggs, and bread crumbs to 3 separate shallow bowls. Stir 1/4 teaspoon salt and 1/4 teaspoon pepper into flour. Stir remaining 1/4 teaspoon salt and 1/4 teaspoon pepper into bread crumbs.
• Stir remaining 2 tablespoons flour into risotto, then, using wet hands, shape into 12 (1/2-inch-thick) patties.
• In heavy large sauté pan over moderate heat, heat 1/4 cup oil until hot but not smoking. Working in batches of 4 and adding 2 tablespoons oil after each batch, dredge cakes in flour (tapping off excess), then egg (letting excess drip off), then bread crumbs, and fry until golden brown, about 2 minutes per side. Keep warm in oven while frying remaining batches.
• Serve warm with salad.

Steps:

• Put your stock or broth into a saucepan and bring it to a simmer over low heat, with a ladle nearby or in the pot. Make sure that it is well seasoned.
• Heat the olive oil over medium heat in a wide, heavy skillet or a wide, heavy saucepan. Add the onion and a generous pinch of salt, and cook gently until tender, about 5 minutes. Add the rice and garlic and cook, stirring, until the grains of rice are separate and beginning to crackle. Stir in the grated tomatoes, sugar, thyme, and salt to taste and cook, stirring often, until the tomatoes have cooked down slightly and coat the rice, 5 to 10 minutes.
• Add the wine and stir until it has evaporated and been absorbed by the rice. Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice, and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, adding more stock and stirring when the rice is almost dry. You do not have to stir constantly, but stir often and when you do, stir vigorously. When the rice is just tender all the way through but still chewy (al dente), in 20 to 25 minutes, it is done. Taste now and adjust seasoning.
• Add another ladleful of stock to the rice. Stir in the additional finely diced tomatoes, basil and Parmesan and remove from the heat. The mixture should be creamy (add more stock if it isn't). Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.