Cilantro-Ancho Risotto Cakes
(From: Bobby Flay)
Ingredients:
4 cups chicken broth
Salt & black pepper
6 T. butter
1 ½ T. chopped red onion
1 t. chopped garlic
1 lb. Arborio rice
½ cup white wine
2 cups cilantro, chopped
2 T. ancho chile powder
Methods:
- Heat stock to boil. In saucepan, melt 2 T. butter and sweat onion & garlic. Add rice and coat w/ butter.
- Add wine and cook until reduced by half.
- Add 2 cups broth and cook, stirring frequently. Keep adding broth as it absorbs.
- Remove from heat & mix in cilantro & ancho chile powder. Spread on oiled baking sheet and refrigerate.
- When ready to serve, cut risotto into 3 inch circles, and fry on medium heat until golden brown.