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1
Panko, Almond and Parmesan Crust:.
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2
Combine flour, paprika and salt in a shallow dish, mixing to combine.
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3
In a shallow dish whisk eggs, milk and mustard.
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4
In a third shallow dish, combine panko, almonds, Parmesan and parsley.
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5
Risotto Cakes with Saffron and Lobster:.
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6
Heat oil in skillet set over medium-high heat.
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7
Add celery and onion; saute until translucent.
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8
Add rice and saute until rice is just starting to brown.
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9
Add saffron, chile and white wine and cook until wine is absorbed.
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10
Add 1 cup of stock and bring to a boil.
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11
Reduce heat to medium and cook, stirring often, until liquid is absorbed.
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12
Add remaining stock a little at a time, stirring frequently.
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13
Keep adding stock until rice is tender and creamy but not mush (you might need a little more or less stock than the recipe calls for).
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14
Stir in the lobster meat, butter, Parmesan and orange zest.
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15
Check seasoning and adjust as necessary.
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16
Pour onto a cookie sheet and cool completely.
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17
Using a round cookie cutter, cut out discs from the risotto.
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18
Dredge risotto in flour mixture; dip in egg mixture, and coat thoroughly with panko bread mixture.
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19
Frying:.
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20
Heat oil and butter in a skillet set over medium heat.
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21
Add risotto cakes to skillet and brown on both sides.
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22
Serve immediately.
