Additional basil, for garnish basil, diced cooked risotto rice, chilled garlic, grated olive oil salt and pepper tomatoes, diced whole milk Main Dish

Italian Risotto Tomato Cakes

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italian risotto tomato cakes recipe

This layered risotto tomato tower recipe is not risotto in the true sense but a twist on a classic Italian dish and it’s easier than it looks to make.

italian risotto tomato cakes recipe
Italian Risotto Tomato Cakes
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source: recipe recap
Servings
2
Servings
2
italian risotto tomato cakes recipe
Italian Risotto Tomato Cakes
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
source: recipe recap
Servings
2
Servings
2
Ingredients
  • 2 cups cooked risotto rice, chilled
  • 1 lb. tomatoes, diced
  • 3 cloves garlic, grated
  • whole milk
  • handful basil, diced
  • olive oil
  • salt and pepper
  • Additional basil, for garnish
Servings:
Units:
Instructions
  1. Combine the diced tomatoes, garlic, and basil in a bowl. Toss with olive oil and season with salt and pepper. Refrigerate for at least one hour.
  2. Combine the risotto with a splash of milk and season with salt and pepper. Push a small layer of risotto into the bottom of individual springform pans. Top with the tomato mixture, another layer of risotto, and finish with a layer of tomatoes.
  3. Refrigerate for 12 hours, or overnight. Garnish with fresh basil before serving.
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source: recipe recap

 

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