05 Jul 2011, Posted in Appetizers, Sauces, Vegetarian.
Risotto Cake Ingredients:
1 cup risotto
3 cups Prometheus Springs Lemon Ginger (1 and a half 16 oz bottles)
3 tablespoons soy sauce
1 medium shallot, minced
salt to taste
1 cup panko crumbs
1 cup plus 1 tablespoon vegetable oil
1 sheet parchment paper
Heat 2 quart saucepan on medium. Add 1 tablespoon vegetable oil. Sweat shallots in vegetable oil until translucent, about 3 minutes. Add rice and lightly toast with vegetable oil and shallots for about 2 minutes. Add 1/2 cup of Prometheus Springs Lemon Ginger. Stir once and turn heat to low. Do not stir again until all of the liquid is absorbed. Add liquid in half cup increments until rice is cooked. Season with soy sauce and salt. Cool risotto mixture and stir in one egg.
Lightly oil a piece of 1/2 sheet sized parchment paper with vegetable oil and add about 1 1/2 cups of the risotto mixture in the middle. Fold the parchment over and tightly shape the mixture into one long 3D rectangular brick. Unwrap the risotto mixture and with a bench scrape or dull end of a knife, cut the brick into 3 equal parts and carefully transfer to a lightly oiled cookie sheet. You can re-shape once they are on the cookie sheet to be uniform bricks. Repeat with remaining risotto mixture and freeze cakes for about one hour.
Preheat saute pan with 1 cup of vegetable oil and bring to 350 degrees with a candy thermometer.
Remove from freezer and dredge with panko. Fry until golden brown.
Gastrique Sauce Ingredients:
2 shallots, minced
16 oz. Prometheus Springs Lemon Ginger
1/4 cup brown sugar
salt to taste
Add shallots, Prometheus Springs Lemon Ginger, and brown sugar in a small saucepan and reduce about 30 minutes until thick bubbles form and sauce has reached thick consistency. Season with salt to taste.
Recipe Note: Risotto mixture can be made 1 day ahead. Gastrique can be made one day ahead and brought room temperature before serving.
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