Crispy Caprese Cakes

Name: Crispy Caprese Cakes
Total time: 55 min
Yield: 4 serving(s)
Ingredients: 4 tbsp. olive oil; 1/2 large onion, finely chopped; 2 cloves garlic, pressed; 1 c. Arborio rice; 1/2 c. dry white wine; 2 c. low-sodium chicken broth or water; 1/2 c. Parmesan, finely grated; 1 pt. grape tomatoes, halved; 3 large eggs; 1 1/2 c. panko; 4 oz. fresh mozzarella, torn; Kosher salt and pepper; Green salad, for serving

By The Good Housekeeping Test KitchenPublished: Dec 21, 2018

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Mike Garten

Yields:

4 serving(s)

Total Time:

55 mins

Cal/Serv:

570

Transform this popular mozzarella, tomato, and basil salad into a main course.

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Ingredients

4 Tbsp. olive oil
1/2 large onion, finely chopped
2 cloves garlic, pressed
1 cup Arborio rice
1/2 cup dry white wine
2 cups low-sodium chicken broth or water
1/2 cup Parmesan, finely grated
1 pt. grape tomatoes, halved
3 large eggs
1 1/2 cups panko
4 oz. fresh mozzarella, torn
Kosher salt and pepper
Green salad, for serving

Directions

1. Step 1Heat 1 Tbsp oil in large saucepan on medium. Add onion and cook, covered, stirring occasionally, until tender, 6 to  8 minutes. Stir in half of garlic and cook 2 minutes. Add rice and wine and cook, stirring, until wine is absorbed, about 3 minutes.
2. Step 2Add broth (or water) and 1/4 tsp each salt and pepper and bring to a boil. Reduce heat and simmer, covered, until liquid is absorbed and rice is tender, 18 to 20 minutes. Stir in Parmesan. Spread risotto  on parchment-lined baking sheet and let cool or refrigerate (covered).
3. Step 3Heat oven to 300°F. On parchment-lined rimmed baking sheet, toss tomatoes and remaining garlic with 1 Tbsp oil and 1/4 tsp each salt and pepper; roast until beginning to break down, 20 to 30 minutes.
4. Step 4Meanwhile, whisk together eggs and 1 Tbsp water. Place panko in shallow bowl. Using large cookie scoop or hands, form cooled risotto into 8 balls. With damp hands, gently form each ball into 2-inch cake. Dip each cake into egg mixture, letting excess drip off, then into panko, pressing gently to help it adhere.
5. Step 5Heat 2 Tbsp olive oil in large skillet on medium. Place half of rice cakes in skillet and cook until golden brown, about 4 minutes. Using thin spatula, gently turn cakes over and cook until golden brown, 3 to 4 minutes more. Transfer to plates and repeat with remaining rice cakes, adding more oil as necessary. Toss tomatoes with mozzarella and serve over rice cakes with salad, if desired.