Risotto Cakes with Smoked Tomato Cream Sauce

Total Time:
2 hr 10 min
Prep:
30 min
Inactive:
30 min
Cook:
1 hr 10 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 2 cups cooked risotto, cooled completely
  • 1/2 cup finely chopped cooked shrimp
  • 2 tablespoons chopped prosciutto
  • 1 teaspoon chopped fresh sage leaves, plus sprigs, for garnish
  • 1/4 cup finely diced mozzarella
  • Kosher salt and freshly ground black pepper
  • 1/2 cup all-purpose flour
  • 2 eggs, lightly beaten
  • 1/2 teaspoon Essence, recipe follows
  • 1 cup fine bread crumbs
  • 1/4 cup olive oil
  • Smoked Tomato Cream Sauce, recipe follows
  • Smoked Tomato Cream Sauce:
  • 1 pound fresh beefsteak tomatoes, quartered
  • 1 1/2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • 1/2 cup chopped yellow onions
  • 2 teaspoons minced garlic
  • 1 teaspoon tomato paste
  • Pinch cayenne
  • 1/2 cup chicken stock
  • 1/2 cup heavy cream
  • Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
Directions

Combine risotto, shrimp, prosciutto, sage and mozzarella in a medium bowl and season with salt and pepper. Form mixture into 8 round cakes, no thicker than 3/4 inch.

Place the flour, eggs and breadcrumbs into 3 shallow bowls. Season flour and breadcrumbs with 1/4 teaspoon each, of salt, pepper, and Essence. Dredge each cake in flour, dip in egg wash, and then dredge in bread crumbs, patting to make the crumbs adhere. Shake off any excess. Chill cakes for 30 minutes.

Heat 2 tablespoons of the oil in a medium nonstick skillet, over medium heat. Add half of the cakes and cook until golden, about 2 minutes per side. Repeat with remaining oil and cakes. To serve, spoon Smoked Tomato Cream Sauce in the center of each plate and top with 2 risotto cakes. Garnish with fresh sage sprigs and serve immediately.

Smoked Tomato Cream Sauce:

Prepare a smoker, according to the manufacturer's directions. In a mixing bowl, toss the tomatoes with 1 tablespoon of olive oil, and season with salt and pepper. Place the tomatoes on the rack of the smoker and place in the smoker. Smoke the tomatoes for 30 minutes. Remove the tomatoes from the smoker and set aside, reserving the tomato juices also.

Heat the remaining olive oil in a medium saucepan over medium-high heat. When the oil is hot, add the onions and cook, stirring, 3 to 4 minutes. Add the garlic and tomato paste and cook for 1 minute. Add the smoked tomatoes, tomato juices, salt, pepper, and cayenne. Cook for 3 to 4 minutes, stirring often. Add the chicken stock and bring to a boil. Reduce the heat to a gentle simmer and cook for 25 to 30 minutes, stirring often.

Using an immersion blender or food processor, puree the tomato mixture until smooth. Strain mixture through a fine-mesh sieve, pressing to release all of the juices, and discard the solids. Place the tomato sauce into a small saucepan and add the cream. Simmer sauce for about 6 minutes over medium-low heat or until slightly thickened. Adjust seasonings with salt and pepper, if desired. Keep warm until ready to serve with the Risotto Cakes.

Yield: about 1 1/2 cups

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.


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