Risotto Primavera Cake!

I’m beginning to see a trend in my cooking. I’ve noticed I have a fondness for molded foods! No really! Check it out! Here, here, here, here, and here. And now I’m adding this one to my list! I must surely have a problem!!!

I started molding risotto about 10 yrs ago in my green Tupperware Jello mold, you know the one with the whole in the center. I read it somewhere in a magazine many years ago and I thought it was the coolest idea, especially for a dinner party as a side dish, I just liked the idea of cutting off a piece that was all contained, it has a nice presentation.
Believe me I don’t do this all the time, we like our risotto the normal way, slathered on our plates too, but for something a little different and out of the ordinary, you might want to give this a try.

The other thing I like about this is the fact that you can make your risotto the day before, have all that stirring done, and your kitchen cleaned up! Use any combination you like, you know risotto’s a personal thing. Put together the ingredients and flavors you enjoy!
I did a primavera, because I had alot of veggies I wanted to use up. In mine I used zucchini, yellow squash, red and green pepper, mushroom, onions, and pea’s. I added to it, fresh parsley and basil, salt, pepper, and grated romano cheese.

The key here is that you use a little less liquid than normal, so it will have a drier consistency, but still be very moist and creamy. The other thing I do is saute my veggies first in another pan and set aside. I don’t like my veggies overcooked and mushy, so when the risotto is finished absorbing all the liquid, thats when I’ll fold my veggies in.
Grease your mold, here I used a springform pan. Pour your risotto mixture into it, make sure you press it down with the back of a spoon, then wrap in foil and refrigerate it! If you’re making it the same day, still keep it in foil, but bake it in a 400 degree oven for about 30 to 35 min. Let it sit for about 5 min’s, then un mold. You can serve this hot, cold, or at room temperature.

The important things to remember are, for every 1 cup of rice use 2 1/2 cups of stock, and don’t forget to deglaze with a shot of wine, finish it off with a little butter, and the cheese. and don’t forget you’re going to bake it for about a half hour.
Other than that you could use any risotto recipe you like.
Any one else seeing a trend in their posts?
Buon Appetito Everyone!!

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Comments

  1. If that’s a problem… I’ll have a bit of that! Looks delicious.

    (Now I’ve understood the type of pan you used too. I don’t own one -yet.)

  2. OMG!! Marie, this is an absolutely wonderful presentation! We just love risotto, and with all those veggies in there ;-) Kudos!!!!

  3. What gorgeous colours, this dish looks amazing and risotto is a big favourite at my house, this could be a fun new way to tackle it. Thanks for sharing and for the great pics.

  4. Boy, does that risotto look good. UJ would love it, he is obsessed with risotto, even if he can’t pronounce it right!

  5. Really Marie, a lovely and nice recipe, look so beauty! xGloria

  6. This makes such a beautiful presentation Marie…we do eat with our eyes first:D

  7. I too am noticing a trend with your foods. They make me salivate!

  8. Marie, it’s a cornucopia in your kitchen!

  9. There’s nothing wrong with molded foods…especially yours they look delicious.

  10. Me like :) What a wonderful combo!

  11. I like your style, Marie — a timbale risotto! I will have to give this a try.

    I notice trends in my cooking with the different seasons. Now it’s all about the harvest for me: fresh tomatoes and basil, squash and peppers are used in just about everything I make, including the next risotto in a mold! Thanks for sharing this neat idea, Marie.

  12. It’s just getting better & better Marie…love the trend.

  13. I think the only problem you have is that you like a plate to look lovely and presentable. It looks simply gorgeous!!!!

  14. My blog post trend is desserts. I just prefer blogging about those the most, and they seem to be the ones that people like best. I just have to make sure that I have someone to give them to since we don’t want all of that good stuff lying around the house!

    You are brilliant. Never in a million years would I think to make molded risotto. Looks really great!

  15. Ooooh I think I can do this. It looks wonderful and I have a bunch of peppers and zucchini to get rid of!!!

  16. Marie,
    I want to live next door to you :(
    (see my pouty face?)
    I didn’t notice the molded foods! I did notice that your photos are getting better and better, kiddo ;)

  17. I love the presentation and would almost hate to slice into it, but it wouldn’t stop me for long! My grandmother would love it if I showed up at her house with this. I may have to give it a try. Looks delicious.

  18. Your riso cake is beautiful. I’d be tempted to dip it in something and pan-fry it. Cornmeal, flour, semolina (very Italian) and get it crispy and serve it with a cheese sauce. maybe even Sauce Aurore. Mmmm.

    btw, I came over here from Coco cooks :)

  19. Lord…I’ve done gone and went to heaven with this!

    -DTW
    http://www.everydaycookin.blogspot.com

  20. This looks great Marie. My family would love it if I went on a trend like that!

  21. I really like the sound of a risotto cake! The fact that it is packed with vegetables makes it that much better.

  22. that looks delicious! thank you for stopping my blog, glad you like it! i love chicago and seeing pictures is f-u-n. hope you are a cubs fan too!:)

  23. Looks delicious. I love your presentation :)

  24. Molds are fun aren’t they?
    This is so delicious looking Marie! wht a great do ahead idea for an elegant meal :)

  25. What a great idea! I am going to try this next time I have a dinner party. Making it ahead and then baking the day of is a great idea, too.

  26. I have a fondness for your molded foods! Too!!!!, Kathy

  27. I love your transformation of this risotto Marie! It must taste wonderful.. :)
    I just uploaded my risotto photo’s.. but I haven’t had the time to write my post. I love risotto and am so glad fall and winter are around the corner. Hot homey meals sound so good to me!
    I haven’t made any molded foods that I can remember.. I have been wanting to try some.. thanks for your recipes!!

    hugs and ciao..

  28. Come to think of it you are the queen of the molded foods. I was just thinking about the timabale today! Great idea.

  29. Wow. This is a beauty! I wish i had a slice in front of me right now. Any leftovers for me? :-)

  30. Hi Marie.
    Blogging from Paris!
    Your risotto cake reminds of your spagghetti pie, which was wonderful. When I get home I will try this for sure!

    Arevoir!
    Stacey

  31. Beautiful! You always have such great color in your food. What a fun idea.

  32. I am making risotto for dinner tonight and I totally want to mold it now! Thanks for the inspiration.

  33. Ris-oooooo-ttoooo! Oh,this is so lovely! Oh gosh, I love the beautiful, colorful veggies inside the risotto … and that shaved cheese on top … gorgeous. How clever to mold it. This WILL be made in my kitchen this weekend. I can’t wait!

  34. My goodness….does this ever look yummy…I want to live at your house and eat at your table, I’ll do the dishes…. tee hee!!!

    Love your blog my new ‘Italian friend’…..

  35. Oh my! Oh my! I can not wait to make this veggie studded recipe. I may not get too many takers at my house, but that will leave more for me!!

  36. Wow, interesting way of serving risotto!!! Love it!

  37. Absolutely gorgeous!
    That’s what I like about molded foods… Adn with risotto… Yum!

  38. That looks like one heavenly stack, probably the most gorgeous thing on the planet to come out of a green jello mold. As for personal trends, I seem to be making a whole lot of sandwiches… and soup is beginning to make its debut, too.

  39. When the photo first loaded I said to myself, oh Marie made another molded dish, I love those, and then I read what you wrote. You are the Queen of Mold! haha

    Also funny to me, I wrote about Jello this week too. Jello, not a usual word on our blogs. So Marie, your risotto cake sounds so good, and that first photo I just love the light and the reflection. Bravo, again!

    As for a trend in my posts, I talk a lot about salmon and quiche, and…hmmm, I’ll have to take another look.

  40. You won’t hear any complaints about the molding from me–it looks great! You have me thinking I need to get some molds to work with. This sounds delicious

  41. Wish I was there for a bite of this!!! Looks wonderful…comfort food!

  42. What a fun recipe! I love the presentation here.

  43. I’m glad you put photo links to special recipes on your aidebar Marie …I missed a few, and this was one! I have the same jello mold and I have to try this next time I make risotto!

    I love molded cakes, and I think I’ve bought every Wilton’s specially shaped cake pan that Williams-Sonoma ever sold…lol…I’m running out of room! Now you jabe me thinking about what savory items I could bake in them?

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