i love garlic and i love risotto so i was excited to find this recipe because it has both!
the original recipe from bobby flay is made with garlic, parmesan cheese and water. garlic/parmesan is one of my favorite combos so i know that will taste amazing. but tonight i wanted to make a cheese-free version, so i substituted the water and parmesan with vegetable stock and kept the rest the same. the risotto will soak up the vegetable stock so the garlic flavor may not as pronounced.
the result is a crunchy outside and soft inside – the perfect balance of textures – mmmmm! this lactose-free version was so good! i also look forward to making the garlic parmesan version another night – i know it will be awesome!
- 16 whole cloves garlic, peeled
- 4 tablespoons extra virgin olive oil
- 4 cups water + 1/4 cup parmesan cheese – or –
4 cups low sodium vegetable broth
- 3 tablespoons extra virgin olive oil
- 1/2 cup finely chopped onion
- 1 cup arborio rice
- 3 tablespoons finely chopped fresh parsley or scallions
- sea salt and ground pepper
- 1 cup wheat breadcrumbs or wheat panko
Preheat oven to 450 degrees F.
Place garlic cloves and olive oil in a small baking pan and cover with foil. Bake for 30 minutes or until garlic is softened. Remove 3 tablespoons of garlic oil from the baking pan and into a medium sauce pan and set aside. Pour remainder of garlic oil and garlic cloves in a small food processor and process until smooth. Set aside small baking pan for later use.
Bring 4 cups of liquid to simmer in a medium saucepan. Heat up the olive oil that you set aside in the medium saucepan and add the chopped onions. Cook until soft. Add the rice and stir until lightly golden brown. Add 1 cup liquid and stir until absorbed. Continue adding 1 cup of liquid at a time until rice is just tender. Remove from the heat and add the garlic puree, cheese (if using), parsley/scallion, salt and pepper. Stir to combine. Let cool for 30 minutes. Place in a bowl, cover and refrigerate until cold, about 2 hours.
Shape risotto into 8 (3-inch) diameter patties. Place risotto cakes on a baking sheet. Cover and refrigerate 1 hour.
Lightly coat each risotto cake with breadcrumbs/panko the baking pan (used earlier to soften the garlic). Bake for 15 minutes or until golden brown. Remove and serve.
original recipe from Hot Off the Grill with Bobby Flay: Sea Bass with Tomatoes and Garlic Risotto Cakes