What could possibly be better than risotto? Fresh, local mozzarella surrounded by risotto and baked until golden on the outside and gooey in the middle.
At our very last Yummy cooking class of 2008, we made these risotto cakes. The children got to scoop up the risotto, smash it into a pancake, pop the mozzarella in the middle, and then shape it into little cakes. While risotto cakes are usually fried in some oil (um, delish) we baked ours in muffin tins and served them up warm from the oven. Not only is this a more healthful way to cook them, it is a way in which the Yummies could participate in almost every aspect of the assembly. They were heavenly. Can you say, “Comfort Food Of Choice, ” Kids?
Corn Risotto Cakes
*One recipe of Horton’s Corn Risotto
*3 c. bread crumbs (anything from panko to whole wheat works well)
*1 egg + 1 egg yolk
*salt and pepper, to taste
*1 large ball of fresh, local mozzarella, chopped into pieces the size of marbles
Preheat your oven to 375 degrees F.
With your Yummy: Line two muffins tins with papers.
Combine the risotto in a large bowl with the egg, egg yolk, and the bread crumbs.
Have your mini-chef scoop up a muffin-sized amount of the risotto and shape it into a ball first and then a pancake. Next, place one or two of the pieces of mozzarella into the center of the pancake. Shape the pancakes into balls again-this time around the mozzarella. Put each ball into a lined muffin cup, and repeat till you’ve gotten 24 risotto cakes***.
Big Person: Slide the muffins tins into the oven and bake 30-35 minutes or until the top of the cakes begin to turn golden. Cool a few minutes and serve warm and gooey.
***You can make a half-recipe by using one whole egg in place of the whole egg + egg yolk and halving all of the other ingredients.
