Crispy Risotto Cakes

1.In a medium saucepan, bring the chicken or vegetable broth to a simmer over medium heat.

2.In a separate large saucepan, heat 1 tablespoon of vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.

3.Add the Arborio rice to the onion and garlic mixture, stirring to coat the rice with oil. Cook for 2-3 minutes until the rice is slightly toasted.

4.Gradually add the simmering broth, one ladle at a time, stirring frequently. Allow the rice to absorb the broth before adding more. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente. Season with salt and black pepper to taste.

5.Remove the risotto from heat and stir in the grated Parmesan cheese, diced mozzarella, and chopped parsley. Mix well until the cheese is melted and incorporated. Allow the mixture to cool for about 30 minutes.

6.Once cooled, form the risotto mixture into small patties, about 2-3 inches in diameter.

7.Set up a breading station: Place the flour, beaten egg, and breadcrumbs in separate shallow dishes. Season the flour with salt and pepper.

8.Dredge each risotto cake in flour, shaking off excess, then dip in the beaten egg, and finally coat with breadcrumbs, pressing gently to adhere.

9.In a large skillet, heat enough vegetable oil over medium heat to cover the bottom of the pan. Once hot, carefully add the risotto cakes in batches, frying for 3-4 minutes on each side until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.

10.In a small saucepan, heat the marinara sauce over medium heat. If desired, stir in crushed red pepper for added heat. Serve warm alongside the crispy risotto cakes.