English Pea Risotto Cakes Recipe

English Pea Risotto Cakes Recipe
8 servings

2 tablespoons unsalted butter
1 yellow onion, minced
2 cloves garlic, minced
4 quarts chicken stock
2 cups Arborio rice
1/3 cup dry white wine
2/3 cup grated Parmesan cheese
5 lb. fresh English peas in the shell
1-quart panko breadcrumbs
Salt and pepper to taste

1. Bring the stock to a simmer in a saucepan, cover and keep warm
2. In a large heavy saucepan, melt butter over medium heat. Stir in the onion and let cook until soft and translucent, not brown. Add the minced garlic and cook 1-2 minutes more
3. Stir the rice into the onions and garlic
4. Add the white wine. Stir until it has been absorbed
5. While stirring, begin adding the hot stock, a ladle at a time. Don’t add another ladle until the previous has been absorbed
6. After about 6 cups of stock have been added (approximately 20 minutes), taste the rice for doneness. Traditionally, risotto should be like al dente pasta. For this application, we want to overcook the rice. This rice should be completely translucent and soft to the bite
7. Remove from heat, season with salt and pepper and gently fold in the grated cheese and peas
8. Spread the risotto onto a sheet tray and allow to completely cool
9. Once cooled, take 6 oz. of rice and form into round cakes, firmly packing the rice
10. Coat rice in breadcrumbs and either deep fry, or pan fry in oil. Once seared on both sides, place on a cooling rack. Cakes can be reheated in a 350°F oven before serving

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