Tyler Kendall, Executive Chef
Antonio’s Bar & Trattoria
Ingredients:
3.5 lbs. Risotto
3 cups Parmigiano grated
4 cups Panko Breadcrumbs
Yields: Approximately 5 lbs. (30 each)
Directions:
Preparation:
Form chilled Risotto and Parmigiano into 3 oz. discs, then bread generously with 2 oz. of Panko. Store in freezer.
Execution:
Deep-Fry Risotto Cakes until golden brown and crispy on outside (about 4 minutes). Pat with paper towels to remove excess oil. Lay Risotto Cakes on bed of Spinach accompanied by side cup of Marinara sauce. Garnish with grated Parmigiano Cheese and fresh chopped Parsley.
