Golden Beet Risotto Cakes - Recipe -
Public Recipes

Golden Beet Risotto Cakes

Prep Time:
5 hours
Portion Size:
4 oz
Step 1
3 lb • Golden Beets • roasted, peeled, diced
8 cup • Carnaroli Rice
2 tbsp • olive oil
3 each • Onion - medium • peeled and diced fine
2 cup • white wine
3 qt • Vegetable stock
6 tbsp • butter
6 tbsp • Grana Padano
6 tbsp • Boursin Cheese
salt and pepper to taste
4 cup • seasoned flour
6 cup • eggwash
6 cup • breadcrumbs • with parsley and grana
1. Sauté the diced onion in 2T of butter and 2T olive oil over medium heat until it is translucent

2. Add the rice and continue to sauté until the rice is coated in the oil

3. Add the wine to the sauté pan and allow to be absorbed, stirring constantly

4. Add two cups of the stock and continue to stir

5. Continue to stir the liquid into the rice in stages to until a creamy consistency is reached

6. Add the roasted beets, boursin cheese, grana padano, and butter to the rice, continuing to stir constantly

7. Once a creamy consistency is reached, season the rice and spread out onto two greased half sheet trays

8. Allow the rice to cool at room temperature and then refrigerate for 4 hours

9. Cut the risotto into round cakes using a ring mold

10. Dredge the cakes in seasoned flour, eggwash, and breadcrumbs and pan fry, deep fry, or cook on the plancha until GBD
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