Sage, Onion and Wild-Rice Risotto Cakes Recipe

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Ingredients:

Serving

4 cups water
1/2 tsp salt
1/2 cup wild rice
5 to 6 cups light vegetable stock or broth
1 tbsp unsalted butter
2 tbsp olive oil
1/4 cup thinly sliced fresh sage
3 yellow onions, finely chopped (3 cups)
3 large celery ribs, finely chopped (1 cup)
2 1/2 cups arborio rice (1 lb)
1/2 cup dry marsala wine
1 tbsp chopped fresh thyme
freshly ground black pepper
3/4 cup finely grated fresh parmesan
1/2 cup chopped fresh parsley
3 large eggs, separated
about 1/2 cup olive oil

Directions:

Make wild-rice risotto: Bring water with salt to a boil in a heavy saucepan, then simmer wild rice, covered, until tender, about 45 minutes. Remove from heat and let rice stand in cooking liquid, uncovered, 30 minutes. Drain rice in a sieve set over a saucepan and reserve rice. Add vegetable stock to cooking liquid and bring to a simmer. Keep liquid hot, covered, over low heat.
Heat butter and oil in a 6- to 8-quart heavy pot over moderately high heat until hot but not smoking, then sauté sage, stirring, 1 minute. Add onions and sauté, stirring, until softened. Stir in celery with salt to taste and sauté, stirring, until onions begin to turn golden brown, about 7 minutes.
Stir in Arborio rice and cook over moderate heat, stirring constantly, 2 minutes. Add wine, thyme, and pepper to taste and cook, stirring constantly, until wine is absorbed. Stir in 1 cup hot broth and simmer, stirring frequently, until broth is absorbed. Continue adding broth, 1 cup at a time, and simmering, stirring frequently and letting each addition be absorbed before adding the next, until rice is tender but still al dente and creamy-looking and liquid is absorbed, 20 to 22 minutes. Toward end of cooking, stir in wild rice.
Remove pot from heat and stir in Parmesan, parsley, and salt and pepper to taste. Cool risotto and chill, covered, at least 4 hours and up to 12. Bring risotto to room temperature before proceeding with recipe.
Make risotto cakes: Lightly beat yolks and stir into risotto. Beat whites and a pinch of salt with an electric mixer until they just hold stiff peaks. Stir half of whites into risotto to lighten slightly and fold in remaining whites. Let batter stand at room temperature 15 minutes before proceeding.
Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking. Scoop 4 (rounded 1/4-cup) mounds of batter into skillet, flattening with back of a spoon to form cakes 3 inches across by 1/2 inch thick. Cook cakes until golden brown on underside (this is critical to prevent cakes from breaking when turning), adjusting heat if browning too quickly, 5 minutes. Carefully turn cakes over with a metal spatula and cook until golden brown on underside, 3 to 4 minutes. Transfer as browned to a large shallow baking pan and arrange in one layer. Make more cakes in same manner, wiping skillet clean with paper towels between batches and adding more oil as necessary.
Preheat oven to 450°F.
Just before serving, bake risotto cakes until sizzling, about 6 minutes. Serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	571 Kcal (2391 kJ)
Calories from fat	251.74 Kcal
		% Daily Value*
Total Fat	27.97g	43%
Cholesterol	81.82mg	27%
Sodium	767.8mg	32%
Potassium	158.04mg	3%
Total Carbs	60.95g	20%
Sugars	4.15g	17%
Dietary Fiber	2.15g	9%
Protein	11.53g	23%
Vitamin C	7.6mg	13%
Iron	4.5mg	25%
Calcium	177.4mg	18%

Amount Per 100 g
Calories	115.78 Kcal (485 kJ)
Calories from fat	51.05 Kcal
		% Daily Value*
Total Fat	5.67g	43%
Cholesterol	16.59mg	27%
Sodium	155.69mg	32%
Potassium	32.05mg	3%
Total Carbs	12.36g	20%
Sugars	0.84g	17%
Dietary Fiber	0.44g	9%
Protein	2.34g	23%
Vitamin C	1.5mg	13%
Iron	0.9mg	25%
Calcium	36mg	18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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