5 Tablespoons extra-virgin olive oil, divided
6 scallions, trimmed and coarsely chopped
1 Tablespoon sugar
2 Tablespoons balsamic vinegar
1 Cup Arborio rice
2 Cups gluten free vegetable or chicken broth
½ Cup water
8 ounces medium shrimp, peeled, deveined and cut into ¼-inch pieces
1 teaspoon hot sauce, or to taste
Salt and ground black pepper
2 large eggs, lightly beaten
Note: To keep the first batch of cakes warm while the second cooks, place them in a 200º F oven. A wasabi-spiked mayonnaise or sour cream would make an excellent dipping sauce for these cakes.
Heat the oven to 375ºF.
In a small ovenproof pot, heat 1 Tablespoon of the olive oil over medium. Add the scallions and sugar and cook, stirring occasionally, until caramelized, about 10 minutes. Stir in the vinegar and let cook for 1 minute. Transfer to a plate.
Wipe out the pot and heat another 2 Tablespoons of the olive oil over medium. Add the rice and cook, stirring, until the rice is toasted, about 3 minutes. Stir in the broth and water.
Transfer the pot, uncovered, to the oven and bake for 30 minutes.
Remove the risotto from the oven and stir in the scallions, shrimp, hot sauce, 1 teaspoon salt and ½ teaspoon pepper. Let cool to room temperature. Stir in the eggs and refrigerate for about 1 hour.
Shape the cooled rice mixture into 8 cakes, each about ½ inch thick. Refrigerate for about 1 hour.
In a large rigged skillet or grill, heat 1 Tablespoon of olive oil over medium-high. Add 4 rice cakes and cook without moving them for 4 minutes. Flip the cakes and cook for another 4 minutes, or until golden and firm to the touch. Transfer to paper towels to drain. Repeat with the remaining 1 Tablespoon olive oil and rice cakes.
Note: The rice mixture can be held in the refrigerator, covered, up to three days before cooking the cakes.variation: Shredded cooked Chicken or Pork can be added instead of the shrimp in this recipe.
Nutrition information per serving for shrimp in cakes (values are rounded to the nearest whole number): 245 calories; 101 calories from fat (45 percent of total calories); 11g fat (2g saturated; 0g trans fats); 97mg cholesterol; 25g carbohydrates; 11g protein; 1g fiber; 360mg sodium.
Winner: Best Gluten Free Recipe by Professional Chef
Recipe Entry from Eat Well Event Recipe Contest 2011
Submitted by: Diane Halferty