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Risotto Cakes with Arrabbiata Sauce
from the kitchen of Sharmagne Leland-St. John

6 cups broth
1/4 cup extra-virgin olive oil
1/4 cup chopped yellow onion
2 cups Arborio rice
1 cup dry white wine, at room temperature
1 tablespoon unsalted butter
oil for shallow frying.

In a large saucepan heat the olive oil over medium heat. 
Add the onion and sauté for 4 minutes or until the onion
is softened.  Add the rice and stir for an additional 4
minutes or until each grain is well coated with oil and
is translucent with a white dot in the center.  Add the
white wine and stir constantly until it is totally absorbed.
Add the simmering stock one ladle at a time, stirring
constantly after each addition.  Wait until the broth is
completely absorbed, but never allow the rice to become
dry on top.  Continue adding the broth for about 20 minutes. 
Reserve 1/4 cup of the broth to add at the end. 
When the rice is al dente (almost tender to the bite but
slightly firm in the center) and looks creamy, remove
from the heat and stir in the butter and the reserved broth.

Make basic risotto according to recipe above.
Pat the cooled risotto into a flat patty in your hand.
Place a piece of boccini or marinated feta in the center
and squeeze the risotto over the cheese to enclose.

Shallow fry the risotto cakes in hot oil until golden and crisp.
Drain and serve with a simple Arrugula and tear drop tomato
salad and/or arrabbiata dipping sauce.

Arrabbiata Sauce
1 teaspoon olive oil
1 cup chopped onion
4 cloves garlic, minced
3/8 cup red wine
1 tablespoon white sugar
1 tablespoon chopped fresh basil
1 teaspoon crushed red pepper flakes
2 tablespoons tomato paste
1 tablespoon lemon juice
1/2 teaspoon Italian seasoning
1/4 teaspoon ground black pepper
2 (14.5 ounce) cans peeled and diced tomatoes
2 tablespoons chopped fresh Italian parsley

Heat the oil in a large skillet or saucepan over medium heat.
Sauté onion and garlic in oil for 5 minutes. Stir in wine, sugar,
basil, red pepper, tomato paste, lemon juice, Italian seasoning,
black pepper and tomatoes; bring to a boil. Reduce the heat to
medium, and simmer uncovered for about 15 minutes. Stir in
parsley. Serve in a bowl. Dip the risotto cakes into the sauce.





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