Ingredients:
1 small chopped onion
1 cup Arborio rice
1/4 cup white wine
4 10 oz cans chicken stock
1/4 cup Parmesan cheese
Instructions:
Saute onion until tender. Add rice, cook for one minute. Add wine and reduce. Add one can stock. Simmer, stirring all the time until stock is gone. Continue to add stock one can at a time repeating the process. After adding last can, cook until rice is soft and sticky with a little crunch. Add cheese. Pour onto a tray and cool.
After rissotto is cooled, pack rissotto into a 2" cookie cutter. To serve, heat equal parts butter and oil in a skillet. Cook cakes in skillet on both sides until brown.
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Whether you’re hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
