Cauliflower & Leek Risotto Cakes
Makes 8 servings.
For the risotto:
1 medium leek, tender green and white parts only, finely chopped
1 garlic clove, minced
1 medium head of cauliflower, cut into 1 inch florets
5 cups gf Chicken Stock
3 Tablespoons unsalted butter
1 cup Arborio rice
3/4 cup Parmigiano Reggiano cheese, grated
Salt to taste
For the cakes:
1/3 cup cornmeal
1 Tablespoon olive oil
Italian parsley for garnish
Bring the chicken stock to a boil in a 3 quart saucepan. Reduce heat and keep stock at a bare simmer, covered.
Heat 2 tablespoons unsalted butter in a 4 quart heavy saucepan over medium high heat. Add the cauliflower, leeks and garlic; sauté for 2 minutes. Add the rice and cook, stirring, 1 minute. Add 1 cup simmering stock and cook at a strong simmer, stirring, until the liquid is absorbed, about 2 minutes. Continue simmering and adding stock, about 1/2 cup at a time, stirring constantly and letting each addition of stock be absorbed before adding the next, until the rice is just tender and creamy looking, about 25 minutes (you may have leftover broth).
Remove the risotto from the heat and stir in the Parmigiano Reggiano cheese and remaining butter. Season to taste with salt.
Spread the risotto onto a baking sheet and refrigerate for 20-30 minutes.
Using your hands, form the risotto into patties (about 1/2 inch thick) and dredge in cornmeal.
In a large skillet heat 1 tablespoon olive oil in over medium high heat. Add 4 patties to skillet at a time and cook for 4 minutes. Carefully turn the patties and continue to cook for 4 more minutes. Repeat this process with remaining patties. Sprinkle with kosher salt and garnish with Italian parsley and serve.
The easiest way to make these cakes is to make the risotto the night before and enjoy as a side dish, or entree. These cakes are a wonderful way to deal with leftover risotto. If you are working with leftover risotto then all you need to do is form them into patties, dredge in cornmeal and proceed with the remaining recipe.