These are easy to make ahead - well - all parts except for frying (pan-sauting them). Although I'm guessing that it can all be prepared a head of time and simply reheat in the oven before serving.
Basmati-Risotto Cakes
1 cup basmati rice
1/2 teaspoon kosher salt
1 cup heavy cream
1 cup panko, or unseasoned dried bread crumbs
Grated parmesan (my addition- I used roughly 2/3 panko and 1/3 parmesan)
1 egg, beaten
1.5 T. unsalted butter
Line an 11 X 7 inch baking pan with waxed paper.
Combine the rice, salt and 1 cup water in a saucepan over medium heat. Cover and cook until the rice is almost tender, about 14 minutes. Stir in the cream and cook until the liquid is absorbed, about 5 minutes longer. Taste and add more salt, if necessary. Spread the mixture in the prepared pan, about ¼ inch thick, and let cool. Refrigerate until thoroughly chilled, about 2 hours.
Finely grind the panko in a food processor and pour into a shallow dish. Using a knife or large cookie cutter, cut the rice into 8 rounds, 2-3 inch cakes. Carefully brush both sides of the rice cakes with egg, and dip them into the panko (and parmesan mixture).
Melt the butter in a nonstick skillet (I used olive-oil) over medium heat. Fry the rice cakes, without crowding the pan, until crispy, about 3 to 4 minutes per side, until golden. Take care when you flip them as they don’t brake apart (they are delicate little devils).
Source: Wine & Food Pairings Cookbook (from Wine Enthusiast Magazine)
Basmati-Risotto Cakes
1 cup basmati rice
1/2 teaspoon kosher salt
1 cup heavy cream
1 cup panko, or unseasoned dried bread crumbs
Grated parmesan (my addition- I used roughly 2/3 panko and 1/3 parmesan)
1 egg, beaten
1.5 T. unsalted butter
Line an 11 X 7 inch baking pan with waxed paper.
Combine the rice, salt and 1 cup water in a saucepan over medium heat. Cover and cook until the rice is almost tender, about 14 minutes. Stir in the cream and cook until the liquid is absorbed, about 5 minutes longer. Taste and add more salt, if necessary. Spread the mixture in the prepared pan, about ¼ inch thick, and let cool. Refrigerate until thoroughly chilled, about 2 hours.
Finely grind the panko in a food processor and pour into a shallow dish. Using a knife or large cookie cutter, cut the rice into 8 rounds, 2-3 inch cakes. Carefully brush both sides of the rice cakes with egg, and dip them into the panko (and parmesan mixture).
Melt the butter in a nonstick skillet (I used olive-oil) over medium heat. Fry the rice cakes, without crowding the pan, until crispy, about 3 to 4 minutes per side, until golden. Take care when you flip them as they don’t brake apart (they are delicate little devils).
Source: Wine & Food Pairings Cookbook (from Wine Enthusiast Magazine)