Risotto Cakes With Mozzarella And Marinara - cooking recipe

Ingredients

3 cups chicken broth
4 tablespoons olive oil, divided
1 cup arborio rice
3/4 cup grated parmesan cheese
1 tablespoon unsalted butter
4 tablespoons chopped fresh basil, divided
8 ounces fresh mozzarella cheese, cut into 8 chunks
1 cup flour
2 eggs
1 cup marinara sauce, warmed

Preparation

For the risotto, bring broth to a simmer in a saucepan. In a large deep skillet, heat 2 tablespoons of the oil over medium heat. Add the rice and cook and stir until the rice is lightly toasted.
Ladle 1 cup of the broth into the skillet, stir and simmer until broth is absorbed into the rice, about 5 minutes. Ladle in another cup of broth and stir and simmer for another 5 minutes or until broth is absorbed. Repeat with the last cup of broth and stir and simmer until rice is just tender and creamy.
Remove the skillet from the heat and stir in the parmesan cheese, butter and 2 tablespoons of the basil. Season with salt and pepper to taste.
Spread the risotto onto a large sheet pan and place it into the refrigerator for about 30 minutes to let it cool completely. (Or make it a day ahead and refrigerate until needed!).
Preheat the oven to 350. Form the risotto into 8 evenly sized balls and place a mozzarella chunk into the middle of each ball carefully enclosing the cheese in the rice. Slightly flatten to balls into thick patties.
Place the flour in a shallow dish and season with salt and pepper to taste. Beat the eggs into a shallow bowl. Place each patty in the flour, shaking off excess, then dip in the egg and dip again in flour to coat.
In a large nonstick skillet, heat the remaining 2 tablespoons of oil, and cook the patties in it until golden brown on both sides.
Transfer the patties to a baking sheet and bake for 5-10 minutes or until heated through. Serve with marinara and garnish with the remaining 2 tablespoons of basil.