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extra-virgin olive oil onions Arborio rice white wine chicken stock bay scallops lobster cold unsalted butter Philadelphia Original Parmesan cheese salt white pepper RITZ CRACKERS bread crumbs tomato
Viewed: 40 - Published at: 7 years agoIngredients
- 1-1/2 cups extra virgin olive oil, divided
- 3 cups onions, finely chopped King Sooper's 1 lb For $0.99 thru 02/09
- 1-1/4 qt. Arborio rice, uncooked
- 2 cups white wine
- 3-3/4 qt. chicken stock, simmering
- bay scallops, uncooked
- lobster, par cooked, removed from the shell, cut into 1/2-inch pieces Walmart Supercenter 1 ea For $12.96 thru 02/14
- 1/4 cup cold unsalted butter, 1/2-inch dice
- cold PHILADELPHIA Original Cream Cheese, 1/2-inch dice
- 2 cups KRAFT 100% Shredded Parmesan Cheese
- 2 tsp. salt
- 1 tsp. white pepper
- 1-1/2 qt. RITZ Crackers, ground fine
- 1-1/2 qt. panko bread crumbs, medium fine
- 3 cups KRAFT Sun Dried Tomato Vinaigrette with Extra Virgin Olive Oil
Method
- Sweat onions in oil on medium heat until opaque.
- Add rice; cook about 1 min., stirring to evenly coat with oil.
- Stir in wine; cook until absorbed.
- Gradually add 1/3 of the chicken stock, stirring constantly until almost all the stock is absorbed.
- Repeat with the next 1/3, then the last 1/3; cook until desired consistency.
- Fold in the seafood; cook until done.
- Quickly mix in the butter and cream cheese, then stir in the Parmesan, salt and pepper.
- Spread mixture onto 2 half-sheet pans (or onto 1 half-sheet pan for trial recipe) and refrigerate at least 2 hours (or overnight) or until firm.
- Use 2-1/2-inch-round cookie cutter to cut rice mixture into 50 cakes (or into 25 cakes for trial recipe); place in parchment paper-lined sheet pans and refrigerate until firm.
- Combine the cracker crumbs and bread crumbs; press each cake firmly in the crumb mixture, turning to evenly coat all sides.
- For each serving: Cook 1 risotto cake in 1 tsp.
- oil, turning until both sides are golden brown.
- Spoon about 1 Tbsp.
- vinaigrette onto serving plate; top with cake.
