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• Orange fennel risotto cakes

I am sucker for texture. As a low sodium cook, I always try to trick the senses with an unusual spice or unexpected crisp. It's like a Magician distracting the audience from noticing the cards already tucked up his (or her) sleeve. When it comes to noodles and rice, I also love to have a bit of broiled crunch on the top. Whether it is mac and cheese or in this case, risotto, the oven-fried pieces make the traditional "mushiness" all the more magical. So for this recipe, I applied a technique I discovered a few Thanksgivings ago, when making individual, crusty stuffing servings for my guests. A cupcake tin! By scooping individual portions of risotto into each cup, you get the perfect sized of risotto for each of your guests. And everyone gets to enjoy a good amount of crispy goodness.

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