Risotto Cakes With Mozzarella and Marinara

Name: Risotto Cakes With Mozzarella and Marinara
Prep time: 55 min
Cook time: 30 min
Total time: 1 h 25 min
Yield: 4 serving(s)
Ingredients: 3 cups chicken broth; 4 tablespoons olive oil, divided; 1 cup arborio rice; 3/4 cup grated parmesan cheese; 1 tablespoon unsalted butter; 4 tablespoons chopped fresh basil, divided; 8 ounces fresh mozzarella cheese, cut into 8 chunks; 1 cup flour; 2 eggs; 1 cup marinara sauce, warmed

Submitted by anonymous

"This recipe originally came off of a free recipe card from Safeway. I have altered it a bit to suit my tastes. I love to make this in a smaller batch if I have leftover risotto and marinara sauce in the fridge - but it is also a wonderful dinner party main dish. I like to make the risotto a day ahead of the party to cut down on prep time the next day!"

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Ready In:: 1hr 25mins
Ingredients:: 10
Serves:: 4

ingredients

3 cups chicken broth
4 tablespoons olive oil, divided
1 cup arborio rice
³⁄₄ cup grated parmesan cheese
1 tablespoon unsalted butter
4 tablespoons chopped fresh basil, divided
8 ounces fresh mozzarella cheese, cut into 8 chunks
1 cup flour
2 eggs
1 cup marinara sauce, warmed

directions

For the risotto, bring broth to a simmer in a saucepan. In a large deep skillet, heat 2 tablespoons of the oil over medium heat. Add the rice and cook and stir until the rice is lightly toasted.
Ladle 1 cup of the broth into the skillet, stir and simmer until broth is absorbed into the rice, about 5 minutes. Ladle in another cup of broth and stir and simmer for another 5 minutes or until broth is absorbed. Repeat with the last cup of broth and stir and simmer until rice is just tender and creamy.
Remove the skillet from the heat and stir in the parmesan cheese, butter and 2 tablespoons of the basil. Season with salt and pepper to taste.
Spread the risotto onto a large sheet pan and place it into the refrigerator for about 30 minutes to let it cool completely. (Or make it a day ahead and refrigerate until needed!).
Preheat the oven to 350. Form the risotto into 8 evenly sized balls and place a mozzarella chunk into the middle of each ball carefully enclosing the cheese in the rice. Slightly flatten to balls into thick patties.
Place the flour in a shallow dish and season with salt and pepper to taste. Beat the eggs into a shallow bowl. Place each patty in the flour, shaking off excess, then dip in the egg and dip again in flour to coat.
In a large nonstick skillet, heat the remaining 2 tablespoons of oil, and cook the patties in it until golden brown on both sides.
Transfer the patties to a baking sheet and bake for 5-10 minutes or until heated through. Serve with marinara and garnish with the remaining 2 tablespoons of basil.