Lemon Risotto Cakes

1 small onion, peeled and chopped

1 tablespoons olive oil

1/3 cup white wine

4-6 cups chicken stock

1 ½ cups Arborio rice

zest of one lemon

3 scallions, sliced

1 cup shredded mozzarella cheese

¼ cup parmesan cheese

salt and pepper to taste

Preheat the oven to 400º. Lightly oil/spray a 12-muffin muffin tin

  1. In a saucepan, bring the stock to a simmer
  2. In a small stockpot over a medium heat, add the olive oil, and sauté the onion until it’s cooked through, approximately 5 minutes.
  3. Add the rice and combine it with the onions. Sprinkle with salt and pepper. Add the white wine, and stir until the wine is absorbed.
  4. Add a ladle of stock (approx. 1/3 cup) to the rice, and stir occasionally, until it’s absorbed by the rice. Repeat until the rice is cooked, about 25-30 minutes
  5. Stir in the lemon zest, scallions, cheeses, and sprinkle with salt and pepper, to taste.
  6. Spoon the mixture into the muffin tins, pressing down lightly. Bake for 30 to 35 minutes, or until golden brown.

Makes 12 cupcake-sized cakes