Risotto Pancakes

Risotto Pancakes

You would not believe that these pancakes are made from Risotto but when you try it you will gladly want to make some more.
You would not believe that these pancakes are made from Risotto but when you try it you will gladly want to make some more. | Source

Risotto Pancakes

I really love the texture of risotto the creamy texture and the liquid base that makes it so good, I really love it I could eat it each and everyday of the week but today I want to share it A way one of my friends made it he turn I into a pancake that was really good so I had to go home and try it but making it more to my liking.

Risotto Pancakes

Ingredients

2 tablespoons of butter

1 cup of rice

1 small onion

3 cups of highly seasoned chicken stock

1/2 cup of flour

2 eggs

2 tablespoons of chopped parsley

Sea salt, smoke pepper to taste

1/4 cup of shortening

Methods

Melt butter. Add rice. Stir until rice is glazed. Add onion. Add 2 cups stock. Cover and cook over low flame for 20-25 minutes until rice is tender and liquid absorbed. Remove from flame. Discard onion.

Blend flour and eggs thoroughly. Add remaining stock and parsley. Stir in cooked rice. Adjust seasoning. Melt some of shortening in large heavy frying pan or on griddle. Fry thin pancakes about 3 or 4 in diameter. Note: These may be made in advance or even frozen. Reheat in pan or oven.

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