Risotto Cakes and Spicy Tomato Jam

(WTNH) - Chef Sherry Swanson is in the kitchen with a seasonal dish.

Risotto Cakes
3 cups chicken stock
2 Tbsp olive oil
1/2 cup shallot, finely chopped
1 cup arborio rice
1/4 cup dry white wine
1/4 cup Parmesan cheese, grated
2 Tbsp butter
1 1/2 cups panko, divided
1/2 cup coarsely grated Fontina cheese
Additional grated Parmesan cheese

Spicy Tomato Jam
4 Tbsp olive oil
2 cloves garlic, thinly sliced
1 large pinch red pepper flakes
28 oz can chopped tomatoes, juice reserved
salt, to taste
 

Directions:

1. Bring chicken stock to simmer in small saucepan. Reduce heat to very low; cover and keep warm. Heat olive
2. oil in heavy medium saucepan over medium heat. Add shallot; sauté until translucent, about 5 minutes. Add
3. rice; stir 1 minute. Add wine; stir until absorbed, about 2 minute. Add stock, 1/3 cup at a time, and simmer
4. until rice is just tender and risotto is creamy, allowing broth to be absorbed before adding more, and stirring
5. often, about 18 minutes. Remove from heat. Mix in 6 tablespoons Parmesan and butter. Season generously
6. with salt and pepper. Spread risotto in 13x9x2-inch pan and cool completely.
7. Spicy Tomato Jam
8. Cover the bottom of a medium sauce pan with olive oil and add the garlic and red pepper flakes. Cook over
9. low heat until fragrant, abot 10 minutes. Add the tomatoes and rasie the temperature and cook until the
10. tomato mixture is thick.
11. Mix 1/2 cup panko, and Fontina cheese into risotto. Shape into 1 1/4-inch balls; flatten to 2-inch rounds.
12. Arrange on rimmed baking sheet. (Can be made 2 days ahead. Cover and refrigerate.)
13. Preheat oven to 250°F. Set another rimmed baking sheet in oven. Place 1 cup panko in a shallow bowl. Dip
14. risotto cakes into panko to coat. Pour enough olive oil into large skillet to coat bottom; heat oil over mediumhigh
15. heat. Working in batches, sauté risotto cakes until crisp and brown, about 2 1/2 minutes per side.
16. Transfer to baking sheet in oven.
17. Serve risotto cakes with a dollop of tomato jam and sprinkled with cheese and garnished with chives.

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