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Title: Warm Artichoke Risotto Cakes and Smoked Salmon
Categories: Entree Vegetable Smoke Salmon
Yield: 4 Servings
| RISOTTO | ||
| 2 | Globe artichokes | |
| 2 | tb | Olive oil |
| 1 | Leek, cleaned, trimmed and | |
| Sliced finely | ||
| 1 1/3 | c | Arborio rice |
| 1 | Litre chicken stock | |
| 1 | tb | Butter |
| 125 | g | Freshly grated Parmesan |
| Cheese | ||
| RISOTTO CAKES: | ||
| 375 | g | Fresh mozzarella cheese or |
| Bocconcini cheese, diced | ||
| Flour | ||
| 2 | Eggs, beaten | |
| 1 | c | Breadcrumbs |
| Olive oil | ||
| Salt and freshly ground | ||
| Pepper | ||
| TO SERVE: | ||
| Artichoke puree (available | ||
| In jars from good | ||
| Delicatessens) | ||
| Thin slices of smoked | ||
| Salmon | ||
| Lemon juice | ||
| Freshly ground black pepper |
To make risotto: cut off the stalks and pull the outer leaves from the artichokes and discard. Remove the chokes, slice the hearts finely and set aside in acidulated water (1 litre water and the juice of 1 lemon). Heat 2 tablespoons of olive oil in a heavy saucepan and saute the leek and drained artichoke hearts for 3 or 4 minutes over medium heat. Add the rice and toss to coat the grains in the oil. Add 1 cup of the boiling chicken stock and stir the rice until all the liquid is absorbed. Continue to add the hot stock gradually allowing the rice to absorb the liquid after each addition, until all the stock is used and the rice is cooked, but still firm to the bite. The rice should be firm but not chalky. Add the butter and parmesan cheese and continue to stir the risotto until the mixture is slightly drier and firmer. Transfer the risotto to a bowl, set aside to cool, then cover and refrigerate preferably overnight or for at least 2 hours.
To make the risotto cakes: take 1 tablespoon of cold risotto and place a piece of mozzarella or bocconcini cheese in the centre. Shape into a small round cake the size of a walnut, enclosing the cheese, and repeat with the remaining risotto. Dust the cakes with flour, dip in the beaten egg and roll in breadcrumbs. Heat some olive oil in a frying pan and shallow-fry the risotto cakes, a few at a time, until golden brown. Drain the cakes on paper towels and sprinkle with salt and pepper.
To serve the risotto cakes: top each warm risotto cake with 1/2, teaspoonful of artichoke puree and a small slice of smoked salmon. Squeeze over a little lemon juice, grind over some black pepper and serve at once. Louise Lechte Bon Appetit - Exec.Chef Magnus Johansson
Source: Vogue Jan'94
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