Risotto Cakes 2 Recipe

Free Recipe Risotto Cakes 2

Recipe Type: S Recipes

Recipe Preparation: boil

Cooking Ingredients for Risotto Cakes 2 Recipe

2 pt Chicken stock
6 oz Butter
1 Onion; finely diced
1 Clove garlic; diced
1 ts Soft thyme leaves
300 g Arborio rice
150 ml White wine
2 Handfuls spinach leaves
3 oz Grated parmesan cheese
A selection of wild
-mushrooms
2 c Breadcrumbs
2 c Parmesan cheese

Risotto Cakes 2 Preparation

Bring 2 pints of chicken stock to the boil. In another saucepan, melt 2oz of butter and add the onion, garlic and thyme. Cook until the onion is soft but not brown. Add 4 handfuls of Arborio rice to the pan and stir thoroughly until combined with the onions and butter. Cook for a further 2 minutes then add the white wine. When that has been absorbed by the rice add a ladle of hot stock. Stir until the rice has absorbed the liquor and repeat, adding a small amount of stock at a time. At the same time gently fry the finely sliced mushrooms in a little butter. The risotto should cook for about 15-20 minutes until the rice is nearly tender with a little bite. Five minutes before the end of cooking, add the spinach and mushrooms and let them combine with the risotto. Stir in the parmesan cheese and 2oz of butter. Season to taste. Let the risotto cool down, preferably over-night, then roll and flatten handfuls of the risotto into cakes. Heat a pan and then melt some butter. Roll the risotto cakes in a mixture of breadcrumbs and grated parmesan and then place the cakes into the pan with melted butter and fry the cakes till they are golden on either side. DISCLAIMER(c) Copyright 1996 – SelecTV Cable Limited. All rights reserved. Carlton Food Network Converted by MM_Buster v2.0l.

Cooking Temperature:

Recipe Serves: 1

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