California Wild Rice Risotto Cakes
Bring wild rice and 1 1/2 cups stock to a boil in a medium saucepan. Reduce heat, cover and simmer until kernels just puff open, 45 to 50 minutes. Drain if necessary and transfer to a bowl.
In another medium saucepan, bring Arborio rice and remaining 2 cups chicken stock to a boil. Reduce heat, cover and simmer until very tender, about 25 minutes. Drain if necessary and transfer to same bowl as wild rice; se t aside to cool.
Heat 1 tablespoon olive oil in a skillet over medium heat. Add onion and sauté until translucent, about 5 minutes. Transfer to bowl with rice mixture. Add thyme, egg, salt, pepper and breadcrumbs, stirring to combine. Divide mixture into four portions and shape each into a round patty. Set aside on a plate (Cakes can be prepared to this point a few hours ahead of time.).
Heat remaining 1/4 cup olive oil over medium heat in a skillet large enough to hold the rice cakes. Add cakes and cook until golden brown on both sides, about 6 minutes total. Serve immediately or keep warm on a baking sheet in a 200° oven.
Compliments of California Wild Rice Advisory Board
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