These risotto cakes are delicious and much easier to prepare than risotto. You cook everything in one pot and only cook the risotto slightly more than half way because the cakes finish in the oven. These risotto cakes are also great for perfect portions since you only use what you need and the extras freeze well for use when you want them.

This recipe makes 24 individual delicious risotto cakes (two muffin pans with about 2 small servings extra)

Ingredients for 26 servings

1 lb. arborio rice

1 large sweet onion chopped small

2 cloves garlic minced

2 hot cherry peppers minced

1/4 cup extra virgin olive oil

1 cup dry white wine

4 cups vegetable stock

1 cup Parmigiano Reggiano shredded

3.5 oz sharp provolone shredded

1/2 teaspoon thyme

1/2 teaspoon basil

1/2 teaspoon oregano

1/4 teaspoon rosemary

pinch saffron

nutmeg a few grates fresh

black pepper fresh ground

pinch cayenne

pinch white ground pepper

14 oz. fresh spinach

3 extra large eggs beaten

Cooking spray to spray two 12 serving cup cake pans

Directions set oven to 350 degrees

To your sauce pot on a medium high heat add the rice, onions, garlic, cherry peppers and olive stir about 5 minutes to fry the rice and get the onions translucent. Then add your wine, stock and spices. Turn your heat down to about medium and cook for about 8 minutes. It should look thicker at about 8 minutes. Now add the spinach and it will start melting down into the pot. Add cheese. Determine if seasonings need any adjustment. Lastly add beaten eggs. At this pint mixture will be almost as thick as regular risotto.Pour into sprayed cup cake pans.

In about a half hour they should be done.

 

You need to let these cool and set. Pop them out when cool and heat to use.

They come out delicious and creamy in perfect portions. For entertaining a side of marinara and a side of a cheesy parmesan/provolone sauce would be forking cool.