Easy Appetizers

This is one of my favorite things to make, it requires a little time and a few steps. However, the end result of flavor and presentation make this dish worth the work.

In my opinion, this dish certainly rivals the best of restaurants. Give it a shot, I'm sure you won't be disappointed.

Difficulty (Scale from 1-10): 7

Serves: 4-6

Prep Time: 30-40 minutes

Total Time: 60 minutes

Ingredients

2 tablespoons salted butter

1 tablespoon of olive oil

1 large Vidalia onion - chopped

1/2 teaspoon crushed red pepper

2 cups of long grain white rice

4 cups of chicken stock

2/3 - 1 cup of parmesan cheese

salt and pepper to taste

non-stick cooking spray

4 slices of bacon - cut into 1/2 slices

1 pound of sliced Portobello mushrooms

2 cubes of chicken bouillon

2 cups of heavy cream

1 cup of frozen peas - thawed

salt and pepper to taste

1/2 cup or more of olive oil

1 cup of all purpose flour

Preparation of Risotto

In a large pot on medium-high heat, add butter and olive oil, once butter is melted add onion and crushed red pepper, sauté until onions are translucent.

Add rice and stir, making sure rice is well coated (2-5 minutes).

Slowly add chicken stock, bring to a boil and then lower heat and simmer for 15-20 minutes or until rice is tender. Remove from heat.

Stir in parmesan cheese, taste and add more cheese if necessary. Add salt and black pepper to taste. Then cool to room temperature.

Take a 1-2 inch deep baking pan and spray with non-stick cooking spray and add risotto to pan. Make sure the risotto is 1 - 1 1/2 inches thick then cover with plastic wrap and chill for 30-45 minutes or until cold.

Preparation of Sauce

While risotto is cooling, over medium heat, add bacon to a sauce pan and cook so fat is rendered (fat should look translucent), making sure that the bacon remains soft and not crunchy.

Add mushrooms to sauce pan and sauté until mushrooms are tender. Add chicken bouillon and dissolve, add cream, and peas then simmer for 15 minutes.

Add salt and black pepper to taste. Remove from heat.

Re-heat prior to serving over risotto cakes.

Preparation of Fried Risotto Cakes

Remove baking pan with risotto from refrigerator. Remove plastic wrap.

Heat a large skillet with 1/4 inch of olive oil in pan over medium-high heat.

Using a knife cut risotto into squares (approximately 4X4 inch), use a spatula to remove from pan. Add flour to a large semi-flat plate.

Take each risotto square and (lightly) coat with flour in plate, flipping over to so both sides are now lightly covered with flour.

Test oil (by dropping a little flour) in frying pan and make sure oil is hot enough.

Fry each risotto cake until both sides are golden brown. (Note: Be careful not to break-up cake while turning over during the frying process).

Remove from skillet.

Serve fried risotto cakes topped with the bacon, mushroom, and pea sauce.

Enjoy your meal!

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