Friday, July 2, 2010

Saffron Risotto Cakes with Red Onion Jam

In keeping with the cocktail theme from yesterday's recipe, we are providing another unique yet simple dish that would taste great served poolside with a refreshing summer wine. Enjoy!

Saffron Risotto Cakes with Red Onion Jam
Makes about 36 cakes

  • 1 cup cooked saffron risotto, cooled (leftovers are great for this)
  • 1/4 cup Parmesan cheese, grated
  • 1 cup red onion jam (see second recipe below), room temperature
  • Thinly sliced scallion greens for garnish
  1. Preheat oven to 350 degrees. Warm risotto in microwave until you can stir in cheese. Blend thoroughly, and then press risotto into parchment-lined cookie sheet. Rice should be about 1/4-inch thick. Cool completely (at least 1 hour in refrigerator or overnight). Use small biscuit cutter to cut rounds of rice out. Place all on another cookie sheet and bake in oven until warm, about 8 minutes.
  2. Top each rice cake with dollop of onion jam. Sprinkle with sliced scallions and serve immediately

Red Onion Jam (Makes about 2 cups)

  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 2 large red onions, finely chopped
  • 1 teaspoon fried thyme
  • 2 teaspoons salt
  • 1 tablespoon balsamic vinegar
  • 1/4 cup red wine
  • 3 tablespoons honey
  • 1 bay leaf
  1. Melt butter and oil together in heavy sauté pan over medium-high heat.
  2. Add onions, thyme and salt; cook, stirring often, until onions are soft.
  3. Deglaze with balsamic and red wine, allow to reduce briefly, and then stir in honey and add bay leaf.
  4. Reduce heat to low and cook about 30 minutes, until tender.
  5. Store chilled, serve at room temperature.

NOTE: Onion jam spread is great on any sandwich (good choice is a grilled cheese). It is tart, sweet, and biting at the same time. Once made, it will keep, covered, in the refrigerator for several weeks and will enhance just about any dish.

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