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The Wood Fire Grille

32858 Walker Road, Avon Lake, OH 44012
440-653-9376

Saffron Risotto Cakes

Serves 10

Ingredients for Saffron Risotto Cakes

1½ tsp Kashmir Saffron, steeped in ¼ cup cold water
2 tbsp Virgin Olive Oil
2 cups Arborio Rice
6 cups Chicken Stock
1 tbsp Shallot, minced
1 tbsp Garlic, minced
1 tsp Black Pepper
1 cup Seasoned Flour
2 tsp Kosher Salt
3 Eggs
2 cups Italian Bread Crumbs
1 cups Panko Bread Crumbs
1 cup Heavy Whipping Cream
6 cups shredded Provolone
2 cups grated Parmesan Cheese
1 cup Marinara Sauce

Method for Saffron Risotto Cakes

• Sautee shallots, arborio rice, and garlic in olive oil until rice is lightly toasted.
• Add bloomed saffron and gradually add the chicken stock a cup at a time with salt and pepper and stir the rice for about 20 minutes or until tender.
• Add the heavy cream until blended, remove from heat, and fold in half the parmesan and provolone cheese. Cool rice completely.
• Fold in the rest of the provolone cheese.
• Roll into 1 oz balls or shapes.
• Combine bread crumbs, remaining parmesan, and panko.
• Beat eggs.
• Roll balls in seasoned flour, dip into eggs, and then breadcrumb mixture.
• Deep fry or pan fry in 350° oil for about 2-3 minutes and serve with your favorite marinara sauce.

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