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Almond Crusted Goat Cheese Risotto Cakes W/ Cherry Tomato Compote

From: Diamond Nuts

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Serves 24 amuse bouche servings

 

This recipe was prepared for Diamond Foods by Chef Almir da Fonseca of the Culinary Institute of America.

Ingredients

  • For the Cakes:
  • 4 tbsp butter
  • 3 cups Arborio rice
  • 2 tbsp shallots, finely chopped
  • 1 tbsp garlic, finely chopped
  • 1 cup white wine, Sauvignon Blanc
  • 1 tbsp parsley, finely chopped
  • 1 tbsp basil, finely chopped
  • 1 tbsp chives, finely chopped
  • 2 ½ cups chicken stock
  • 1 ½ cups goat cheese
  • 4 cups almonds, toasted and crushed
  • Sea salt and cracked black pepper to taste
  • For the Compote:
  • 1 tbsp extra virgin olive oil
  • 2 pounds cherry tomatoes
  • 2 tbsp shallots, finely chopped
  • 1 tbsp garlic, finely chopped
  • 1 cup white wine, Sauvignon Blanc
  • 1 ea Bay leaf
  • 1 tbsp basil, finely chopped
  • 1 tbsp parsley, finely chopped
  • 1 tbsp almonds, toasted and crushed
  • Sea salt and cracked black pepper to taste
  • 1 tsp truffle oil
  • Parsley leaves for garnish

Directions

1. In sauce pan, add butter and melt over medium low heat, add shallots and garlic
and sauté for 2 minutes
2. Add Arborio rice, and cook until the edges of each grain becomes translucent, add the wine and cook until most of the wine is absorbed
3. Add chicken stock, and cook until most of the stock is absorbed
4. Reduce heat to very low, add herbs and goat cheese, and cook until risotto is
creamy
5. Add salt and pepper to taste, then place risotto in a sheet pan and refrigerate until cold and slightly hardened
6. Forms risotto into small cakes of about one and one-half inch around and roll it
into the toasted and crushed almonds
7. Place crusted risotto cakes in a sheet pan over parchment paper, and bake in an
oven at 375 F, for about 10 to 12 minutes. Serve with compote.

For the Compote:
1. In a sauce pan over medium heat, add olive oil, than add garlic, shallots, cherry
tomatoes and bay leaf, sauté for about 3 minutes
2. Add wine, reduce heat to low, and cook for about 30 to 45 minutes until tomatoes have cooked and reduced its own juices and the mixture has thicken
3. Add herbs, almonds, salt and pepper and cook until flavors develop, about 15
minutes, add truffle oil, adjust seasoning if needed, and hold compote warm until
plating.

To serve:
Spoon a small amount of compote over each cake and garnish with a
parsley leaf, serve warm or at room temperature.


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