Butternut Squash Risotto Cake
Ingredients
- Bread Crumb, Panko - untoasted (1 lb)
- Butter, Unstalted (8 oz)
- Chicken Stock (3.25 qts)
- Egg (10 ea)
- Flour (2.25 lbs)
- Garlic - peeled, minced (3 oz)
- Oil, Extra Virgin Olive (1 fl oz)
- Parm Grana Padno - grated (7 oz)
- Pepper, White - ground (5 oz)
- Rice, Arborio (3.25 lbs)
- Salt, Kosher (2.5 oz)
- Shallots - peeled, minced (9 oz)
- Squash, Butternut - diced (2.5 lbs)
- Wine, Chardonnay (8 fl oz)
Steps
- Simmer chicken stock in a sauce pan.
- In a heavy bottom pot, melt the butter, and sauté the shallots, garlic, and squash.
- Add the rice and stir to coat.
- Deglaze with wine (until wine is absorbed into the rice).
- Begin adding stock and stirring frequently until rice is al dente.
- Add cheese and mix well, seasoning as needed, and cool.
- Scoop and size into 4 oz portions.
- Dip into flour, then egg, and then bread crumbs.
- Deep fry until golden brown.