Scallop & Lobster-Cream Cheese Risotto Cake made with RITZ Crackers



50 servings, 1 cake each
  • 12 fl ozextra virgin olive oil, divided
  • 12 oz.onions, finely chopped
  • 2 lb.Arborio rice, uncooked
  • 16 fl ozwhite wine
  • 120 fl ozchicken stock, simmering
  • 1 lb.bay scallops, uncooked
  • 1 lb.lobster, par cooked, removed from the shell, cut into 1/2-inch pieces
  • 2 oz.coldunsalted butter, 1/2-inch dice
  • 4 oz.coldcream cheese, 1/2-inch dice
  • 8 oz.shredded Parmesan cheese
  • 2 tsp.salt
  • 1 tsp.white pepper
  • 15 oz.RITZ Crackers, ground fine
  • 14 oz.panko bread crumbs, medium fine
  • 24 fl ozsundried tomato oregano dressing

Nutrition per serving

Calories290 Total fat14 gSaturated fat3.5 gCholesterol25 mgSodium640 mgCarbohydrate29 gDietary fiber1 gTotal Sugars3 gProtein9 gVitamin A2 %DVVitamin C0 %DVCalcium8 %DVIron10 %DV

Sweat onions in oil on medium heat until opaque. Add rice; cook about 1 min., stirring to evenly coat with oil. Stir in wine; cook until absorbed. Gradually add 1/3 of the chicken stock, stirring constantly until almost all the stock is absorbed. Repeat with the next 1/3, then the last 1/3; cook until desired consistency.

Fold in the seafood; cook until done. Quickly mix in the butter and cream cheese, then stir in the Parmesan, salt and pepper.

Spread mixture onto 2 half-sheet pans and refrigerate at least 2 hours (or overnight) or until firm.

Use 2-1/2-inch-round cookie cutter to cut rice mixture into 50 cakes; place in parchment paper-lined sheet pans and refrigerate until firm.

Combine the cracker crumbs and bread crumbs; press each cake firmly in the crumb mixture, turning to evenly coat all sides.

For each serving: Cook 1 risotto cake in 1 tsp. oil, turning until both sides are golden brown. Spoon about 1 Tbsp. vinaigrette onto serving plate; top with cake.

© Mondelēz International group