Ingredients Weight Measure
Butter 2 Tbsp.
Onion, minced 1/4 cup
Saffron 1/8 tsp.
Garlic, minced 2 Tbsp.
Ham, diced 1/4 cup
TABASCO® brand Original Red Sauce 3 Tbsp.
Chicken, broth 5-6 cups
Salt to taste
Risotto 1-1/2 cups
Parmesan cheese 1/4 cup
Eggs, yolks 2 ea.
Eggs 2 ea.
Seasoned breadcrumbs 2 cups
Milk 1/4 cup


  1. Melt butter in a saucepan. Add onions, saffron, garlic, ham and TABASCO® Sauce. Sauté over low heat for 3-4 minutes. Do not brown.
  2. When done, add chicken broth and salt. Bring to a boil and add rice, mixing well. Lower heat, stir and cook for 25-30 minutes (adding chicken broth as needed) until nice and pasty but dry.
  3. Season with salt, allow to cool and then fold in Parmesan cheese and egg yolks. Mix well and portion with #20 scoop when done.
  4. In a small bowl, whip eggs and set aside. Place seasoned breadcrumbs in a separate bowl.
  5. Dip rice ball in egg wash and then in breadcrumbs. Flatten to a pancake and place on a sheet pan. Repeat with all the rice balls and refrigerate for several hours.
  6. Heat a griddle to 360°F. Grease lightly and grill risotto cakes 2-3 minutes on each side until golden brown.

Yield: 15 servings, 2 per serving