Free Recipe Saffron Risotto Cakes
Recipe Type: Free Recipes
Recipe Preparation: cook
Cooking Ingredients for Saffron Risotto Cakes Recipe
500 ml Vegetable stock
Salt and pepper
75 g Butter
2 tb Olive oil
2 Cloves garlic; crushed
150 g Risotto rice
Good pinch saffron threads
-soaked in a
; little stock
100 g Parmesan; grated
Salad and balsamic vinegar
Saffron Risotto Cakes Preparation
Melt the butter and oil in a pan and cook the garlic until soft but not coloured. Add the rice off heat until well coated with the garlic mix. Return to the heat and add enough stock to just cover the rice. Add the saffron with its liquid. Cook until the rice has absorbed the liquid and add more until it is cooked al dente. Add half the parmesan and stir well. When cooked, cool for a while but do not allow to go cold. Whilst warm, shape into small cakes, then cool in a fridge. When cold, fry the cakes in some heated olive oil until golden brown on both sides. Serve with balsamic vinegar and sprinkle with the remaining parmesan. DISCLAIMER© Copyright 1996 – SelecTV Cable Limited. All rights reserved. Carlton Food Network Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 4
How Do You Cook Saffron Risotto Cakes?
If you know a better Saffron Risotto Cakes Recipe please comment below.