Panko, Almond & Parmesan Crusted Risotto Cakes With Saffron

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 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 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

Recipe

• 1 panko, almond and parmesan crust:.
• 2 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.
• 3 risotto cakes with saffron and lobster:.
• 4 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 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.
• 5 frying:.
• 6 heat oil and butter in a skillet set over medium heat. add risotto cakes to skillet and brown on both sides. serve immediately.