• 12 fl oz extra virgin olive oil, divided
  • 12 oz. onions, finely chopped
  • 2 lb. Arborio rice, uncooked
  • 16 fl oz white wine
  • 120 fl oz chicken stock, simmering
  • 1 lb. bay scallops, uncooked
  • 1 lb. lobster, par cooked, removed from the shell, cut into 1/2-inch pieces
  • 2 oz. cold unsalted butter, 1/2-inch dice
  • 4 oz. cold cream 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 oz sundried tomato oregano dressing


Nutritional facts are based on a single serving
Calories 290
Total fat 14g
Saturated fat 3.5g
Cholesterol 25mg
Sodium 640mg
Carbohydrate 29g
Dietary fiber 1g
Sugars 3g
Protein 9g
Calcium 8%DV
Iron 10%DV


  1. 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.
  2. Fold  in the seafood; cook until done. Quickly mix in the butter and cream cheese, then stir in the Parmesan, salt and pepper.
  3. Spread  mixture onto 2 half-sheet pans and refrigerate at least 2 hours (or overnight) or until firm.
  4. 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.
  5. Combine  the cracker crumbs and bread crumbs; press each cake firmly in the crumb mixture, turning to evenly coat all sides.
  6. 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.

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