Risotto Cakes with Mamey Sauce

Risotto, to me, is always savory. I did make a Spiced Chocolate Risotto once that was delicious, but I hadn't thought about making a sweet risotto until I was craving rice pudding and all I had in the house was arborio rice. So I made a sweet risotto with coconut water and coconut cream, dosed it with vanilla, and sprinkled it with cinnamon. Perfect.

And in the morning, I took the leftovers and - inspired by Crema's risotto cakes with chive blossoms, another Chef Jon Moser creation - I made risotto cakes for breakfast.

I took the cold risotto formed them into palm-sized patties and pressed them into panko breadcrumbs. Then I cooked them in a large flat-bottomed pan - with a pat of butter - until they were crisp and nicely browned.

Since I had leftover mamey pulp*, I whisked that (2 generous tablespoons) into a sauce with some heavy cream (1/4 C) and warmed it. Ecola! Breakfast.

"Easy peasy lemon squeezy!" as my 9-year-old says.

*Not quite sure what mamey is?! Click to read about my introduction to this luscious, exotic fruit.

Comments

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...

Frozen Art Gourmet Ice Cream

As we headed inland from the coast, I cringed as the temperature gauge in the car for outside temp climbed into the triple digits. Ugh. I'm a rather wimpy central coastal Californian who begins to wilt when it's 70 degrees outside. Thank goodness for air conditioning and a planned ice cream stop. When I parked the car outside Frozen Art Gourmet Ice Cream in Santa Rosa, everyone breathed a sigh of relief. We knew that we still had to get to the campsite...and set up our tents in the heat. But we were going to enjoy the cool, sweet treats from Frozen Art first! Michoacana ice creameries are the equivalent of Starbucks in Mexico; they're ubiquitous. Purists, however, claim that operating a true Michoacana ice cream shop require ties to Tocumbo. It's estimated that almost ninety percent of the Tocumban population is currently employed in the ice cream business from making ice cream itself to making equipment. But the real art of Tocumban ice creams: imaginat...

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.

Culinary Adventures with Camilla

Search This Blog