Scallop & Lobster-Cream Cheese Risotto Cake Recipe

Name: Scallop & Lobster-Cream Cheese Risotto Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cups extra virgin olive oil, divided; 3 cups onions, finely chopped King Sooper's 1 lb For $0.99 thru 02/09; 1-1/4 qt. Arborio rice, uncooked; 2 cups white wine; 3-3/4 qt. chicken stock, simmering; bay scallops, uncooked; lobster, par cooked, removed from the shell, cut into 1/2-inch pieces Walmart Supercenter 1 ea For $12.96 thru 02/14; 1/4 cup cold unsalted butter, 1/2-inch dice; cold PHILADELPHIA Original Cream Cheese, 1/2-inch dice; 2 cups KRAFT 100% Shredded Parmesan Cheese; 2 tsp. salt; 1 tsp. white pepper; 1-1/2 qt. RITZ Crackers, ground fine; 1-1/2 qt. panko bread crumbs, medium fine; 3 cups KRAFT Sun Dried Tomato Vinaigrette with Extra Virgin Olive Oil

Servings: persons

1-1/2 cups extra virgin olive oil, divided
3 cups onions, finely chopped King Sooper's 1 lb For $0.99 thru 02/09
1-1/4 qt. Arborio rice, uncooked
2 cups white wine
3-3/4 qt. chicken stock, simmering
bay scallops, uncooked
lobster, par cooked, removed from the shell, cut into 1/2-inch pieces Walmart Supercenter 1 ea For $12.96 thru 02/14
1/4 cup cold unsalted butter, 1/2-inch dice
cold PHILADELPHIA Original Cream Cheese, 1/2-inch dice
2 cups KRAFT 100% Shredded Parmesan Cheese
2 tsp. salt
1 tsp. white pepper
1-1/2 qt. RITZ Crackers, ground fine
1-1/2 qt. panko bread crumbs, medium fine
3 cups KRAFT Sun Dried Tomato Vinaigrette with Extra Virgin Olive Oil

1
Sweat onions in oil on medium heat until opaque.
2
Add rice; cook about 1 min., stirring to evenly coat with oil.
3
Stir in wine; cook until absorbed.
4
Gradually add 1/3 of the chicken stock, stirring constantly until almost all the stock is absorbed.
5
Repeat with the next 1/3, then the last 1/3; cook until desired consistency.
6
Fold in the seafood; cook until done.
7
Quickly mix in the butter and cream cheese, then stir in the Parmesan, salt and pepper.
8
Spread mixture onto 2 half-sheet pans (or onto 1 half-sheet pan for trial recipe) and refrigerate at least 2 hours (or overnight) or until firm.
9
Use 2-1/2-inch-round cookie cutter to cut rice mixture into 50 cakes (or into 25 cakes for trial recipe); place in parchment paper-lined sheet pans and refrigerate until firm.
10
Combine the cracker crumbs and bread crumbs; press each cake firmly in the crumb mixture, turning to evenly coat all sides.
11
For each serving: Cook 1 risotto cake in 1 tsp.
12
oil, turning until both sides are golden brown.
13
Spoon about 1 Tbsp.
14
vinaigrette onto serving plate; top with cake.

2514

kcal

Calories

235

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1-1/2 cups extra virgin olive oil, divided, 3 cups onions, finely chopped King Sooper's 1 lb For $0.99 thru 02/09, 1-1/4 qt. Arborio rice, uncooked, 2 cups white wine, and more.

Yes, Scallop & Lobster-Cream Cheese Risotto Cake falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Scallop & Lobster-Cream Cheese Risotto Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions