Sage, Onion and Wild-Rice Risotto Cakes

Sage, Onion and Wild-Rice Risotto Cakes
Photo by Romulo Yanes

Ingredients

  • 2 ½ cups Arborio rice
  • 2 tablespoons olive oil
  • 1 tablespoon fresh thyme
  • ¾ cup finely grated fresh Parmesan
  • 6 cups light vegetable stock or broth
  • 3 large celery ribs
  • 4 cups water
  • + 10 more ingredients
    • ½ cup dry Marsala wine
    • Freshly ground black pepper
    • ½ cup wild rice
    • ½ cup fresh parsley
    • ½ cup olive oil
    • ¼ cup fresh sage
    • 3 yellow onions
    • 3 large eggs
    • ½ teaspoon salt
    • 1 tablespoon unsalted butter

Bring water with salt to a boil in a heavy saucepan, then simmer wild rice, covered, until tender, about 45 minutes. Remove from heat and let rice stand in cooking liquid, uncovered, 30 minutes. Drain rice in a sieve set over a saucepan and reserve rice. Add vegetable stock to cooking liquid and ...

View full recipe at Epicurious

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