Carrot Trio Risotto Cakes with Creamy Tomino Fondue
Category: Appetizers
Servings: 6
These Carrot Trio Risotto Cakes are a delightful fusion of vibrant carrots, creamy risotto, and a rich, flavorful Tomino cheese fondue. Each bite brings a balance of textures, with tender risotto enveloped in a colorful layer of carrots. It’s a visually stunning and delicious dish, perfect for impressing guests at any gathering. The creamy Tomino fondue takes this dish to the next level, creating a luscious and comforting experience for your taste buds.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Carrots | 100g |
| Purple Carrots | 100g |
| Yellow Carrots | 100g |
| Carnaroli Rice | 200g |
| Vegetable Broth | 1 liter |
| Leek | 70g |
| Curry Powder | 10g |
| Lemon Zest | To taste |
| Fresh Mint | 6 leaves |
| Butter | 25g |
| Parmigiano Reggiano DOP | 40g |
| Extra Virgin Olive Oil | To taste |
| Fine Salt | To taste |
| Tomino Cheese | 200g (100g for filling, 100g for fondue) |
| Fresh Cream | 100g |
| Whole Milk | 20g |
| Soy Sprouts | To taste |
Instructions:
-
Prepare the Carrots:
Begin by preparing the carrots. Using a sharp knife, trim the ends of the carrots and peel them. For the vibrant purple carrots, carefully slice them into thin discs. Repeat for the yellow and orange carrots, ensuring all three colors are cut into similar-sized pieces. The contrast of colors will be visually stunning when layered. -
Cook the Rice:
In a medium-sized pot, heat a drizzle of olive oil over medium heat. Add the leek, which should be cleaned and sliced into rounds. Sauté until soft and aromatic. Pour in the vegetable broth and bring it to a gentle simmer. Once the broth is simmering, stir in the Carnaroli rice, ensuring it’s evenly distributed. Allow the rice to cook until tender, adding more broth as necessary to prevent it from drying out. Once cooked, season the rice with fine salt and stir in the curry powder for a subtle spiced kick. Remove from heat. -
Finish the Risotto:
Once the rice is cooked, add a few small pieces of butter and stir until melted. Grate the Parmigiano Reggiano into the rice and toss in fresh mint leaves. Add the lemon zest to the mixture for a bright, refreshing flavor. Mix everything thoroughly to create a creamy, flavorful risotto base. Set it aside. -
Assemble the Risotto Cakes:
Take your individual baking molds (or muffin tins) and line the base with a couple of thin slices of purple carrots. Follow with orange carrot slices, ensuring they’re arranged in the opposite direction for a layered effect. Then, layer the yellow carrots around the sides of the mold.Fill the mold halfway with the prepared risotto, pressing it down lightly. Add a few cubes of Tomino cheese into the center, which will melt and create a delicious filling. Top with more risotto until the mold is filled to the top. Gently level the surface and trim any excess carrot pieces that protrude over the top of the mold using kitchen scissors.
-
Bake:
Preheat your oven to 180°C (350°F) in a static mode. Place the filled molds in the oven and bake for about 15 minutes, or until the tops are golden and the cakes have set. -
Prepare the Tomino Fondue:
While the cakes bake, prepare the Tomino cheese fondue. Cut 100g of Tomino cheese into small cubes. In a small saucepan, combine the fresh cream and whole milk, heating them over low heat. Stir occasionally until the mixture comes to a gentle boil. Remove from the heat and whisk in the Tomino cubes until the cheese fully melts, creating a smooth, creamy sauce. Keep warm. -
Serve:
Once the risotto cakes are done, remove them from the oven and allow them to cool slightly before carefully removing them from their molds. Transfer the cakes to a serving platter and drizzle with the creamy Tomino fondue. Garnish with fresh soy sprouts for a burst of color and texture. Serve these beautiful, savory cakes warm, and enjoy the harmonious flavors.
Tips & Variations:
- For a Vegetarian Twist: The dish already contains vegetarian ingredients, but you can enhance the depth of flavor by adding sautéed mushrooms or roasted vegetables to the risotto mix.
- Make it Vegan: Replace the dairy ingredients with plant-based alternatives, such as almond milk and vegan butter. Instead of Tomino cheese, opt for a vegan cheese alternative that melts well.
- Add Protein: To make the dish more hearty, add cooked chicken, turkey, or your favorite protein into the risotto.
These Carrot Trio Risotto Cakes are a celebration of color, flavor, and texture. The combination of creamy cheese, vibrant carrots, and delicate risotto creates a stunning dish that’s sure to impress anyone at your dinner table. With a touch of curry and the freshness of mint and lemon, this appetizer is as refreshing as it is satisfying. Whether you serve it at a casual dinner or as a part of a festive gathering, it’s bound to be a hit!
