My neighbor and I went to the Marie Selby Botanical Gardens the other day. We still had energy after we walked through the gardens and checked out the Costa Rican Mask exhibit so we decided to go to Morton’s Gourmet Market. Several people have told me about Morton’s since we moved here last summer. We were perusing the prepared section when I spotted Saffron Risotto Shrimp Cakes. Saffron, Risotto and Shrimp — three of my favorite things. Since these weren’t gluten free I decided to pass and make my own loosely based on my recipe for Crab Cakes.
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Saffron Risotto Shrimp Cakes
Yields: 15-18 cakes
3 cups vegetable broth (or you could use chicken or seafood stock)
1 cup arborio rice
1/4 teaspoon crumbled saffron threads
1 Tablespoon olive oil + more for frying
1 Tablespoon butter
1/2 medium onion, finely chopped
2/3 cup parmesan cheese
16 large cooked shrimp, peeled, chopped in small pieces
1 egg, beaten
2 Tablespoons parsley, chopped
1 cup gluten free bread crumbs (you can make your own here)
To a large bowl, add parsley and egg. Set aside.
Heat olive oil and butter in large skillet over medium heat. Add onion and sauté until tender, about 6 minutes. Add rice; stir 1-2 minutes.
Add 1 cup broth; stir until absorbed, about 4 minutes. Stir in saffron. Continue adding broth, 1 cup at a time, until rice is just tender, allowing each addition to be absorbed before adding next and stirring frequently, about 20 minutes total. Season risotto with salt and pepper. Add parmesan cheese off heat.
Cool risotto mixture slightly and add to parsley egg mixture.
Use ice cream scoop to form cakes. Place on baking sheet. Cover with plastic wrap; refrigerate until cold and firm, about 2 hours. (These can be made a day ahead.)
Place bread crumbs in medium bowl. Dredge risotto shrimp cakes in bread crumbs. Heat olive oil in large nonstick skillet over medium heat. Working in batches, add cakes to skillet and cook until golden brown, about 2-3 minutes per side. Transfer risotto cakes to another baking sheet; place in oven to keep warm.
I served it with sautéd zucchini and carrots with salt, pepper, Herbs de Provence and a dash of Red Pepper Olive Oil.
These saffron risotto shrimp cakes make great left overs and freeze well.
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