Ingredients

• 1/2 cup arborio rice
• 3 tablespoons unsalted butter, divided
• 2 tablespoons extra virgin olive oil
• 1 1/2 - 2 cups chicken stock
• 1 small onion, diced
• 1 garlic clove, chopped
• 1 oz.(28g.) Parmigiano-Reggiano cheese, grated
• Salt and pepper to taste

How to make Risotto Cake directions

• 1

  Warm the chicken stock in a saucepan and simmer over low heat.

• 2

  Melt 2 tablespoons butter over medium heat in skillet. Add onion and garlic and sauté until onion becomes tender. Stir in rice to coat and cook for 1 minute.

• 3

  Add 1/2 cup of warm stock and, stirring constantly, cook until the liquid is absorbed. Continue with this step, 1/2 cup of stock at a time, until the rice is almost tender.

• 4

  Remove from heat and stir in cheese and remaining butter. Add salt and pepper to taste and set aside.

• 5

  In a small saucepan, heat the olive oil. Place the risotto in the saucepan and spread it into an even layer in the pan. Cook until crispy on the bottom, about 5 minutes. With a sharp knife, cut the risotto “cake” into four quarters. Turn each quarter in the pan and cook until both sides of the risotto are brown and crispy.