Lemon Ginger Risotto Panko Cakes Recipe

Lemon Ginger Risotto Panko Cakes Recipe
Pace Webb•

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.

Lemon Ginger Risotto Panko Cakes Recipe
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Prep Time
30
minutes
Cook Time
0
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Servings
6
servings
Lemon Ginger Risotto Panko Cakes Recipe
Total time: 30 minutes
Ingredients
  • 1 cup arborio rice
  • 3 cups (1 1/2 16 oz. bottles) Prometheus Springs Lemon Ginger
  • 3 tablespoons soy sauce
  • 1 medium shallot
  • salt to taste
  • 1 cup panko crumbs
  • 1 cup plus 1 tablespoon vegetable oil
  • 1 egg
  • 1 sheet parchment paper
  • 2 shallots
  • 16 ounces Prometheus Springs Lemon Ginger
  • 1//4 cup brown sugar
  • salt to taste
Directions
  1. Heat 2 quart saucepan on medium. Add 1 tablespoon vegetable oil. Sweat shallots in vegetable oil until translucent, about 3 minutes. 
  2. 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. 
  3. Cool risotto mixture and stir in one egg. 
  4. 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.  
  5. 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.  
  6. Repeat with remaining risotto mixture and freeze cakes for about one hour. 
  7. Preheat saute pan with 1 cup of vegetable oil and bring to 350 degrees with a candy thermometer. 
  8. Remove from freezer and dredge with panko. Fry until golden brown.
 
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