Blackberry Farm

Friends of the Farm

Risotto Cakes with Blackberry Farm Succotash and Brebis

Risotto is cooked and then baked into a savory cake providing a sophisticated vessel for a first course or appetizer.
Serves 6
1 quart chicken stock or water
3 tablespoons olive oil
½ cup chopped onion
1 teaspoon salt
1 ½ cup Arborio rice
½ cup dry white wine at room temperature
½ teaspoon fresh ground black pepper
1 jar Blackberry Farm Succotash
1/2 cup Blackberry Farm Brebis cheese
2 eggs, beaten
2 tablespoons chopped fresh parsley
¼ cup butter, softened
¼ cup cornmeal or fine breadcrumbs

Preheat oven to 350°F

Heat the chicken stock or water in a saucepan set over medium-high heat, keeping it hot without boiling. In a heavy bottomed, large sauté pan, heat the olive oil over medium-high heat and sauté the onions for a few minutes until translucent. Sprinkle in the salt and then the rice. Stir the rice to coat with the oil and continue stirring until the rice releases a nutty aroma and you hear the rice start to softly crackle. Pour in the white wine and stir for a moment until the liquid is absorbed. Ladle in about ½ cup of the hot stock and stir again, constantly until the liquid is absorbed. Continue to add the stock a little at a time, stirring constantly until the liquid is absorbed each time. You can add more hot water if you run out of stock cooking until the rice is tender but still al dente (not mushy but not crunchy). Remove from the heat and stir in the black pepper, ½ of the jar of succotash and ¼ cup of the brebis cheese. Allow the rice to cool slightly and then stir in the beaten eggs and the chopped parsley.

Butter the inside of each cup of a 6 serving muffin tin. Coat the buttered sides with the cornmeal or breadcrumbs. Divide the rice evenly into each cup and press down lightly (should fill each cup about ½ inch to 1 inch deep, forming a little cake). Bake the cakes for about 20 minutes until they set up and become golden brown on top and on the sides. Remove from the oven and allow to cool for 5 minutes. Using a knife, release the cakes from the muffin pan and place one or two cakes (depending on their size) on each plate. Top with a bit more of the succotash and crumble brebis cheese over the succotash. Serve immediately.