Description

Hearty risotto cakes, richly flavored with onion, garlic, red wine and goat cheese, are delicious on their own and even better with oven-roasted fennel and tomatoes alongside.

Adopted from a recipe in Marie Claire Cooking

Ingredients

Scale

For The Roasted Tomatoes and Fennel

10 plum (Roma) tomatoes, halved lengthwise
5 tablespoons olive oil, divided
3 Fennel bulbs, stems and fronds removed, halved vertically, and each half cut into about 8 slices, through the root
Salt and pepper, to taste

For The Risotto

2 Tablespoons olive oil
2 onions, chopped
2 cloves garlic, minced
2 fennel bulbs, trimmed, cored, and roughly chopped.
2 cups arborio rice
4 cups low-salt stock (your choice of beef, chicken or vegetable)
2 cups (16 ounces) tomato puree
1 cup dry red wine (such as a Pinot noir or Chianti)
1/2 cup grated firm mature goat cheese
Salt & pepper to taste

For the Risotto Cakes

1/2 cup all-purpose flour for dusting
Canola oil for sautéing

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Instructions

Roast The Fennel and Tomatoes Preheat the oven to 400ºF. Arrange the tomatoes halves on a rimmed baking sheet, cut sides up, in a single layer. Drizzle with olive oil and sprinkle with salt and pepper. Toss fennel with oil, salt and pepper and arrange on another rimmed baking sheet. Roast vegetables for 35-40 minutes in top and bottom racks of oven, switching position of trays and turning the fennel after 20 minutes, until they soften and begin to caramelize. Remove vegetables from the oven, and set aside.
Cook The Risotto Combine stock, tomato puree and wine in a medium saucepan and bring to a boil. Reduce heat low enough to keep broth hot but not bubbling. Heat oil in a heavy pot or Dutch Oven over medium heat until hot but not smoking. Add onions and garlic and cook, stirring occasionally, for 2-3 minutes, until soft. Add chopped fennel and cook for 8-10 minutes longer, stirring occasionally, until fennel is soft. Add rice to the pot and cook, stirring for a minute or two, to coat grains. Add hot broth, 1/2 cup at a time, stirring with a wooden spoon, until all the liquid is absorbed into the rice. Repeat until all the broth is used and the rice is tender but still firm to the bite (25-30 minutes). Stir in cheese, salt and fresh cracked pepper. Remove from heat.
MakeThe Risotto Cakes Allow risotto to cool for 15 minutes, or until cool enough to handle. Shape into 10 patties. Spread flour onto a plate, dip patties in flour and shake off excess. Heat oil in a large skillet over medium-high heat, until hot but not smoking. Brown cakes, in batches, for about about 2 minutes per side. Drain on paper towels.
Reheat risotto cakes and vegetables in a 400ºF oven for a 8 minutes or so, if necessary. Serve hot.

Notes

Make-ahead Notes:
Risotto cakes can be stored for 2 days in an air-tight container in the fridge. Put wax paper between them. Before serving, bring to room temp. Preheat oven to 400. Heat cakes on a baking sheet till hot, about 8 minutes.
Roasted Tomatoes and Fennel will taste and look their best if you roast them on the day you plan to serve them. If necessary you can reheat them on a baking sheet in a 400ºF oven for 8 minutes or so, before serving.

Prep Time: 45 mins
Cook Time: 1 hour 15 mins
Category: Side Dish
Method: Sauté
Cuisine: Australian