Lemon Ginger Risotto Panko Cakes Recipe
Risotto Panko Cakes with Lemon Ginger Gastrique
Prometheus Springs' co-founder Alexis Mincolla recently promoted the new beverage brand with an underground supper club dinner in Los Angeles, a smart way to build interest in a start-up brand whose drinks Pepsi execs deemed "too spicy."
He tapped chef Pace Webb, whom Mincolla met at university in Italy years ago, and who is now behind Taste of Pace Catering in LA, and she came up with a few recipes that incorporate Prometheus Springs' range of flavors.
One of the simplest and yet most delicious is this lemon ginger risotto panko cakes recipe, made with a gastrique (basically a sweet and sour sauce) that incorporates Prometheus Springs lemon ginger elixir.
- Heat 2 quart saucepan on medium. Add 1 tablespoon vegetable oil. Sweat shallots in vegetable oil until translucent, about 3 minutes.
- Add arborio rice and lightly toast with vegetable oil and shallots for about 2 minutes. Add 1/2 cup of Prometheus Springs Lemon Ginger. Stir once and turn heat to low. Do not stir again until all of the liquid is absorbed. Add liquid in half cup increments until rice is cooked. Season with soy sauce and salt.
- Cool risotto mixture and stir in one egg.
- Lightly oil a piece of 1/2 sheet sized parchment paper with vegetable oil and add about 1 1/2 cups of the risotto mixture in the middle. Fold the parchment over and tightly shape the mixture into one long 3D rectangular brick.
- Unwrap the risotto mixture and with a bench scrape or dull end of a knife, cut the brick into 3 equal parts and carefully transfer to a lightly oiled cookie sheet. You can re-shape once they are on the cookie sheet to be uniform bricks.
- Repeat with remaining risotto mixture and freeze cakes for about one hour.
- Preheat saute pan with 1 cup of vegetable oil and bring to 350 degrees with a candy thermometer.
- Remove from freezer and dredge with panko. Fry until golden brown.
1) Add shallots, Prometheus Springs Lemon Ginger, and brown sugar in a small saucepan and reduce about 30 minutes until thick bubbles form and sauce has reached thick consistency. Season with salt to taste.
Recipe Notes: Risotto mixture can be made 1 day ahead. Gastrique can be made one day ahead and brought to room temperature before serving.