At this point in the eight days of Chanukah you have probably consumed loads of latkes — potato, zucchini, cheese and all the other usual suspects. Not that this is a bad thing, but a little diversion from the traditional may be in order.
Anybody ready for some creamy risotto? Not straying too far from tradition, let’s consider risotto latkes. In Italy these tasty morsels actually have a name, Risotto al Salto, which means jumping risotto. The name refers to the way these crispy rice pancakes are cooked quickly in hot oil and flipped over in the pan. They can be made from leftover risotto, although they are so good you may want to make a fresh batch for the latkes. If you make them very small they are good for hors d’oeuvres. Larger ones are terrific served alongside a salad or as a base for meat or poultry braise. Add some dried fruit and honey to the basic mixture and you have a delightful rice pudding-like wedge perfect for dessert.
The Frittata di Riso is adapted from “Classic Cuisine of the Italian Jews II” by Edda Servi Machlin.
“Jumping Risotto” Latkes | Makes 18-24
4 Tbs. oil
1 small onion, chopped
2 cups Arborio rice
1 cup dry white wine
7 cups (approximately) hot vegetarian “chicken” or vegetable stock
1/2 cup grated Parmesan cheese (optional)
salt and pepper
1 egg, beaten
oil for frying
In a large pot heat oil. Cook onion until soft. Stir in rice and cook until translucent. Add wine and cook until it is absorbed. Add stock one cup at a time until each cup is absorbed. After the fifth cup, taste risotto. Stir in cheese if using. Taste for salt and pepper and let cool. Add egg and stir well.
Spread risotto on a parchment paper-lined cookie sheet so that it is about 1/2 inch thick. Refrigerate until firm and cold. Using a round cookie cutter 2 or 3 inches in diameter, cut circles from the risotto.
In a large nonstick skillet heat a thin layer of oil until very hot. Fry the latkes until they are golden brown on each side.
Frittata di Riso (Risotto Omelet) | Serves 6-8
1 1/2 cups Arborio rice
3 1/2 cups water
2 tsp. grated orange zest
1 cup dried cherries or cranberries
1/2 cup toasted pine nuts
6 eggs, lightly beaten
1/2 tsp. cinnamon
2/3 cup honey
oil for frying
1 Tbs. orange juice
Cook rice in simmering salted water 20-30 minutes or until rice is tender. Let cool and stir in zest, cherries, pine nuts, eggs, cinnamon and 1/3 cup honey.
Heat oil in large nonstick skillet. Pour in rice mixture and level with a spatula. Cook on medium heat about 8 minutes or until bottom seems firm. Place a large plate over skillet and turn omelet onto plate. Return omelet to skillet cooked side up and continue to cook another 5 minutes or until done. Slide onto a serving plate. Cut into wedges. Mix remaining honey with orange juice and drizzle over wedges.
Louise Fiszer is a Palo Alto cooking teacher, author and the co-author of “Jewish Holiday Cooking.” Her columns alternate with those of Rebecca Ets-Hokin. Questions and recipe ideas can be sent to j. or to [email protected].