Blueberry Ricotta Rice Cakes with Honey and Hot Sauce

Combine arborio rice, whole milk, and water in a saucepan. Bring to a gentle simmer over medium heat, stirring frequently.

Cook 18-20 minutes until rice is creamy and tender, liquid is absorbed. Remove from heat.

Fold in 1 cup ricotta, 1 egg, 1 tsp salt, and 2 tbsp butter. Stir until smooth and combined. Let cool to room temperature, about 20 minutes.

Toss fresh blueberries with 2 tbsp white sugar and the juice of 1 lemon in a small bowl.

Melt 1 tbsp butter in a small saucepan over medium heat. Add blueberry mixture and cook 4-5 minutes, stirring occasionally, until berries burst and sauce thickens slightly. Remove from heat and set aside.

Place cooled rice mixture on a parchment-lined baking sheet. Using a 1/3 cup measure, scoop and form 8 round, compact rice cakes, about 1-inch thick. Chill 15 minutes to firm up.

Set up a breading station: flour in one shallow dish, 2 beaten eggs in another, breadcrumbs in a third.

Dip each rice cake in flour (tap off excess), then egg, then breadcrumbs, pressing firmly to adhere. Re-round edges as needed. Place on a clean plate.

Heat 3 tbsp butter and 2 tbsp sunflower oil in a large non-stick or cast-iron skillet over medium-high heat until butter foam subsides and oil shimmers, about 2 minutes.

Add rice cakes in a single layer (work in batches if needed). Fry 3-4 minutes per side until deeply golden and crispy at the edges. Internal temperature should reach 74°C/165°F when tested at the center.

Transfer to a paper towel-lined plate. Serve immediately while hot and crispy.

In a small saucepan over low heat, combine 3 tbsp honey, 1 tbsp hot sauce, and 1 tbsp butter. Stir until melted and glossy, about 2 minutes. Do not boil.

Spoon blueberry compote over or alongside each rice cake. Drizzle honey-hot sauce glaze generously across the top.

Serve immediately while crispy. These are best hot from the pan with the glaze pooling on the plate.