Panko, Almond & Parmesan Crusted Risotto Cakes With Saffron

Name: Panko, Almond & Parmesan Crusted Risotto Cakes With Saffron
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 1 cup flour; 1 teaspoon paprika; 1/2 teaspoon salt; 2 eggs; 1/4 cup milk; 1 teaspoon Dijon mustard; 1 cup panko breadcrumbs; 1/2 cup sliced almonds, coarsely chopped; 1/2 cup parmesan cheese; 1/2 cup parsley, chopped; 1 cup lobster meat, coarsely chopped; 2 tablespoons olive oil; 1 stalk celery; 1 small onion, diced; 1 cup arborio rice; 1 pinch saffron; 1 pinch dry chili pepper; 1/4 cup white wine; 3 cups chicken stock; 1/4 cup butter; 1/4 cup parmesan cheese, grated; 1 teaspoon orange zest; 1 tablespoon olive oil; 1 tablespoon butter

Submitted by Camden Cook

"Spring 2009 Flavours Magazine"

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Ready In:: 50mins
Ingredients:: 24
Serves:: 4

ingredients

1 cup flour
1 teaspoon paprika
¹⁄₂ teaspoon salt
2 eggs
¹⁄₄ cup milk
1 teaspoon Dijon mustard
1 cup panko breadcrumbs
¹⁄₂ cup sliced almonds, coarsely chopped
¹⁄₂ cup parmesan cheese
¹⁄₂ cup parsley, chopped
1 cup lobster meat, coarsely chopped
2 tablespoons olive oil
1 stalk celery
1 small onion, diced
1 cup arborio rice
1 pinch saffron
1 pinch dry chili pepper
¹⁄₄ cup white wine
3 cups chicken stock
¹⁄₄ cup butter
¹⁄₄ cup parmesan cheese, grated
1 teaspoon orange zest
1 tablespoon olive oil
1 tablespoon butter

directions

Panko, Almond and Parmesan Crust:
Combine flour, paprika and salt in a shallow dish, mixing to combine. In a shallow dish whisk eggs, milk and mustard. In a third shallow dish, combine panko, almonds, Parmesan and parsley.
Risotto Cakes with Saffron and Lobster:
Heat oil in skillet set over medium-high heat. Add celery and onion; saute until translucent. Add rice and saute until rice is just starting to brown. Add saffron, chile and white wine and cook until wine is absorbed. Add 1 cup of stock and bring to a boil. Reduce heat to medium and cook, stirring often, until liquid is absorbed. Add remaining stock a little at a time, stirring frequently. Keep adding stock until rice is tender and creamy but not mush (you might need a little more or less stock than the recipe calls for). Stir in the lobster meat, butter, Parmesan and orange zest. Check seasoning and adjust as necessary. Pour onto a cookie sheet and cool completely. Using a round cookie cutter, cut out discs from the risotto. Dredge risotto in flour mixture; dip in egg mixture, and coat thoroughly with panko bread mixture.
Frying:
Heat oil and butter in a skillet set over medium heat. Add risotto cakes to skillet and brown on both sides. Serve immediately.