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Tossed Rice Cakes

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Source: The Italian Gourmet

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Active Time:  35 Minutes
Total Time:  35 Minutes
Yield:  Serves 4 (Makes 4 Rice Cakes)

This delicate Milanese dish is underestimated by most people but it is a noble dish, prepared in modern Milanese cuisine in the following way.

RECIPE INGREDIENTS

2 1/2 cups carnaroli rice or arborio rice (Italian long-grain)

1 small onion, finely chopped

5 tablespoons butter

1/2 cup freshly grated parmesan cheese

1/2 cup dry white wine

6 cups meat stock, heated to a boil

Pinch of saffron

Freshly ground pepper

DIRECTIONS

TO MAKE THE RICE: In a high-sided stewpan (tinned copper, if possible), fry the onion in 2 tablespoons butter over medium heat until golden. Add the rice, stirring with a wooden spoon until it has absorbed the butter completely. Pour in the wine and stir until it has evaporated. Add the stock, a ladleful at a time, stirring often so that the rice does not stick to the bottom of the pan. The heat should be moderately high only. Add the saffron after 6 minutes. After 7 or 8 minutes remove the risotto from the heat and stir in the remaining butter and the Parmesan and quickly spread the rice out on a platter so that it cools quickly to ensure that it does not over cook.

TO MAKE THE RICE CAKES: Lightly butter a 10 in cast-iron or nonstick skillet and set over moderate heat. Place about 3 tablespoons of the rice in the center, press into an even pancake to cover the base of the pan and cook until golden and crispy. The skilled cook will be able to turn the rice cake over by tossing it in the pan, but it can also be turned by sliding it onto a plate and putting it back to cook the other side. Keep the cooked ones warm until all are done, then serve immediately, seasoned with pepper.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Serves 4 (Makes 4 Rice Cakes)

Calories:

576

Fat. Total:

22g

Fiber:

Carbohydrates, Total:

73g

Sodium:

434mg

% Cal. from Fat:

34%

Cholesterol:

56mg

Protein:

17g

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