• linda miller nicholson
  • Girls- you'll like this one- especially the bloopers :) http://www.realwomenofphiladelphia.com/user_recipe/view/10096/600/1  –  on Apr 7 @ 1:54 pm

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Sun-dried Tomato Pine Nut Risotto Cakes
  • Tags:
  • season one casting,
  • season 1,
  • side dish
These risotto cakes have a little unexpected surprise inside- rich and decadent Philadelphia cream cheese. From the crunchy texture of fried risotto on the outside to the smooth and tangy center, this is one bite you won't soon forget.
  • Prep time: 10 minutes
  • |
  • Cook time: 35 minutes
  • |
  • Total time: 45 minutes
  • |
  • Servings: 4
  • 1 tbsp. of olive oil
  • 1 tbsp. of butter
  • 1 cup(s) of thoroughly rinsed Arborio rice
  • 2 minced garlic cloves
  • 2 tbsp. of chopped pine nuts
  • 4 cup(s) of simmering chicken stock
  • 1/4 cup(s) of chopped sun-dried tomatoes
  • 2 tbsp. of chopped fresh basil
  • 1/2 cup(s) of grated Parmigiano Reggiano
  • 1/3 cup(s) of heavy whipping cream
  • 1 salt to taste
  • 4 ounce(s) of Philly cream cheese rolled into individual 1" discs
  • 1 tbsp. of oil
Steps
  1. Melt butter and oil in medium saucepan over medium heat. Add washed Arborio rice and stir constantly to coat grains. After a grains are coated, add garlic and pine nuts and continue to stir so that rice grains and additions become lightly toasted.
  2. 2. Add chicken stock two ladle-fulls at a time and stir constantly until rice has absorbed all stock. Continue adding stock in this fashion until your rice nears the al dente state. Add sun-dried tomatoes when you are about five minutes from rice being done so that they can hydrate. Once the tomatoes are stirred in, add basil, parmigiano and cream. Salt to taste and chill the rice.
  3. 3. While the rice is chilling you can form the cream cheese into discs. Remove the chilled rice from the refrigerator and wrap rice around each cheese disc to form flattened balls. Melt remaining olive oil in a large skillet and add risotto cakes once it’s hot. Cover and cook about 1.5 minutes per side. Remove to a platter and serve warm.
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