Last year, Christie sent me a recipe for a torta di riso (risotto cake) which has subsequently become a dinner party staple of mine.  It has become the number one requested item for every party I throw, now.  It is dazzlingly beautiful and mouthwateringly delicious.

One of the most brilliant aspects of the torta is that it can be made with virtually any sort of risotto.  So, after making the original many times, I wanted to try a new creation.  I had also planned on including roasted parsnip and fennel as a side, but when I was purchasing the veggies for that, it occurred to me that those flavors would meld beautifully with a risotto.  I decided to puree most of the veggies until smooth, to add to the creaminess of the risotto and to fully incorporate the flavors into each grain of rice.  I also wanted to try making several small cakes in muffin tins, rather than the original recipe’s one large cake in a springform pan.

The resulting dish exceeded my own expectations, and was a resounding success with everyone who tried it.

Roasted Parsnip and Fennel Risotto Cakes

1. •1 pound parsnips, peeled and roughly chopped
   

2. •3 large fennel bulbs, roughly chopped
   

3. •olive oil
   

4. •coarse salt
   

5. •fresh ground black pepper
   

6. •6 T. (¾ stick) unsalted butter, plus more for pan
   

7. •½ C. bread crumbs (I use Italian)
   

8. •10 C. chicken stock
   

9. •2 medium shallots, finely chopped
   

10. •2 cups arborio rice
    

11. •1 cup dry white wine (I used pinot grigio)
    

12. •1/2 cup fresh grated parmiggiano reggiano, plus more for garnish
    

13. •1 bunch fresh Italian flatleaf parsley, chopped
    

1. Preheat oven to 450˚.  Butter each cup of a standard muffin pan, then coat each with bread crumbs, shaking out excess.  Set aside.  Coat the diced parsnip and fennel lightly with olive oil, salt, and pepper, then spread in one layer on a large shallow baking pan covered with nonstick aluminum foil.  Roast until golden brown and delicious, giving it a good toss every 15 minutes or so.  Transfer all but a handful of the roasted veggies to a blender and puree, adding just enough chicken broth to facilitate pureeing.  Set mixture aside.
   

2. In a 4 quart saucepan, bring the remainder of the chicken broth to a boil, then reduce to a low simmer.  In a large heavy-bottomed stockpot, melt 3 tablespoons of the butter over low heat, and saute the shallots until slightly brown.  Add rice and raise heat to medium high, stirring well to coat each grain with butter.  Saute the rice until it starts to give off a light toasty aroma, then add the wine.  Stir constantly until the wine is mostly absorbed/evaporated.  Add a ladle or two of the stock, stirring constantly, then add the pureed vegetable mixture.  Add the remainder of the stock one or two ladlefuls at a time, stirring constantly, letting each addition absorb almost completely before adding the next.  Continue until rice is creamy and firm but not hard in the center.  At the end of the cooking time, add the remaining butter, parmiggiano, fresh parsley, and the remainder of the roasted veggies, stirring well to incorporate.
   

3. Using a ladle or a large spoon, fill each muffin cup to the top.  Let cool, then cover with plastic wrap and chill in the fridge overnight.
   

4. On the day of the party, preheat oven to 400˚.  Bake for about 30 minutes, or until heated through.  The breadcrumbs should form a nice golden brown crust.  Carefully invert muffin pan to remove, then arrange on a platter.  Grate fresh parmiggiano over the hot cakes, serve, and enjoy!