- About 1/4 cup olive oil
- 1 tablespoon unsalted butter
- 1/3 cup finely chopped onion
- 1 cup Arborio rice
- 2 1/2 cups chicken broth, preferably homemade, heated
- 1/2 cup freshly grated Italian Parmesan cheese
- Freshly ground black pepper
- Combine 1 tablespoon of the oil with the butter in a heavy 2- to 3-quart saucepan
over medium-high heat.
- Add the onion and cook, stirring, until the onion begins
to soften, 2 to 3 minutes. Be careful not to brown it.
- Stir in the rice to coat
the grains with the fat and onion mixture, and cook about 1 minute longer.
- Add 2 cups of the broth to the rice, reduce the heat to low, cover the saucepan,
and cook exactly 15 minutes. Turn off the heat.
- Uncover the pan, add the remaining 1/2 cup broth, the cheese, and salt and pepper
to taste, and stir to combine with the rice.
- Allow to cool completely and refrigerate,
covered, at least 3 hours or overnight.
- When the risotto is cold, form the chilled risotto into patty-shaped cakes with
your hands, using approximately 1/2 cup of cooked risotto for each cake. (Make 4
to 6 cakes.) Compress the cakes, as you form them, as much as you can to reduce
the possibility of the cakes falling apart during cooking.
- Over medium-high heat, heat 2 to 3 tablespoons of the oil in a 10-inch skillet,
preferably one with a nonstick surface (if the skillet has an uncoated surface,
you'll have to add enough oil to completely cover the bottom).
- Add the cakes, as
many as will fit in the skillet without touching each other, and cook for approximately
10 minutes on each side until brown.
- Serve immediately.
Serves 4 to 6.