Tomato Basil Risotto Cakes with Piquillo Harissa Sauce Serves 4

Risotto:
¼ cup yellow onion, minced
1 tsp garlic, minced
2 T olive oil
1 c risotto
1/3 cup white wine
2 cups vegetable or chicken stock (may need more depending on type of rice)
¼ cup marinara sauce or tomato paste
½ tsp each: fennel seeds, basil, oregano
½ tsp salt
¼ tsp black pepper
1/3 c parmesan, grated
3 T butter

To finish:
½ lb smoked mozzarella, diced ¾” or other Italian cheese that melts well.
1/2 cup Japanese panko bread crumbs, or Italian style
Olive oil to brown cakes in

Harissa sauce and spring greens to garnish
•  Heat small saucepan and add oil, stir in garlic and onion and cook until softened.
•  Add rice and stir well to coat with oil, cook until rice turns a chalky white color.
•  Add white wine and marinara, cook until evaporated.
•  Add stock in small additions, just covering top of rice, stir every minute or so, make sure mixture is at a simmer, not boil.
•  Add stock as needed until rice is tender, stir in parmesan, spices and butter.
•  Spread mixture out on a large dish or platter and chill in fridge.
•  To form cakes: measure ¼ cup risotto per cake, Press cheese into center of ball, press into patty shape 2” by ½”.
•  Roll into bread crumbs and brown in olive oil over medium heat until heated through and cheese is melted.
•  Serve with harissa sauce and garnish with greens.

Piquillo Harissa Sauce
Makes 1 cup

¾ cup roasted piquillo or other red peppers, chopped
1-2 jalapeno peppers, roasted seeded and peeled
Heaping 1/4 tsp each ground coriander, cumin
Pinch smoked paprika
½ tsp sugar
1-1/2 tsp lemon juice
2 T each olive oil, water
Pinch of salt
•  Puree in blender until smooth.