California Wild Rice Risotto Cakes
Created by Chef Elisabeth Schwarz
These crispy cakes are delicious served with pan-seared duck breasts and garlicky sautéed green beans. Serve these delicious rice cakes with Sautéed Duck Breasts with Dried Cherry Pan Sauce.| ½ | cup California wild rice, rinsed |
| ¾ | cup Arborio or other short grain rice |
| 4 ½ | cups chicken stock |
| 1 | Tablespoon plus 1/4 cup extra-virgin olive oil |
| 1 | medium yellow onion, diced |
| 1 | Tablespoon thyme leaves, roughly chopped |
| 1 | large egg, lightly beaten |
| 1 ½ | teaspoons kosher salt |
| ¼ | teaspoon freshly ground black pepper |
| 5 | Tablespoons breadcrumbs |
Directions
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.
Makes 4 servings.
This recipe was developed for the California Wild Rice Advisory Board by Chef Elisabeth Schwarz, Corporate Chef, San Francisco Bay Area :: www.cawildrice.com