Tickets to The Last Sipper; Todd Gray’s Risotto Fritters

Washington DC Chef's Table Cookbook

CityEats has is happy to support  Cohn’s Kitchen for an evening that celebrates all that is great in the DC food world — from its chefs to responsible farming practices and sustainability. The dishes featured at The Last Sipper will be recipes from Washington, D.C. Chef’s Table cookbook by Beth Kanter.

The Scoop:

  • When: Saturday, February 9, 6:30 – 9pm
  • Price: $125 per person

Buy your tickets now >>

And be sure to follow us on Twitter, where we’ll be giving away two pairs of tickets to the event next week.



As a special preview of the food at the event, we were lucky to nab this recipe from Washington, D.C. Chef’s Table cookbook for you to make at home: Chef Todd Gray of Equinox’s recipe for highly addictive Risotto Fritters.

Risotto Fritters

Recipe courtesy of Todd Gray, Chef/Co-Owner and  Ellen Kassoff Gray, Co-Owner of Equinox


For the fritters:

  • ¼ cup olive oil
  • 1 cup minced yellow onion
  • 3 cups Arborio rice
  • 1 cup white wine
  • 6 cups vegetable broth
  • Water as needed
  • Canola oil, for frying





For the bread crumbs:

  • 2 cups flour
  • 4 eggs beaten for wash
  • 3 cup panko breadcrumbs
  • 2 tablespoons butter
  • 1 cup finely grated parmesan cheese
  • ½ teaspoon salt
  • ½ teaspoon pepper


  1. Heat a 4-quart saucepan on medium heat.
  2. Add oil and onions and cook for 3 minutes.
  3. Add Arborio rice and “toast” for 1 minute. Add white wine and reduce until dry. Add hot vegetable broth ⅓ cup at a time. Stir the rice and let it absorb the broth between additions. Cook rice for 14–16 minutes or until al dente. If broth runs out before rice is cooked, continue cooking with additions of water.
  4. Remove from heat; stir in butter, Parmesan and season with salt and pepper.
  5. Pour risotto onto a sheet pan and cool in fridge.
  6. While the risotto is cooling, take the panko breadcrumbs and run them through a food processor. This will help make for a smooth, crispy finish when the fritters are fried.
  7. When the risotto is completely chilled, form walnut-sized balls using your hands.
  8. Take the risotto balls and one a time roll them in the flour, then the beaten egg, and finally in the bread crumbs that have been run through the processor.
  9. Repeat with each risotto ball and make sure to keep to this order — flour, egg, breadcrumbs. Once completed, keep the fritters cold until you are ready to fry them.
  10. Before serving, fry the risotto balls in canola oil until golden brown on all sides.

And for those looking to try the original recipe by the chef himself, book your table at Equinox on CityEats.

  • sewsewsoso

    arent these just arancini?