Chicken Risotto Cake Recipe

Free Recipe Chicken Risotto Cake

Recipe Type: Free Recipes

Recipe Preparation: boil

Cooking Ingredients for Chicken Risotto Cake Recipe

1/3 Onion; diced
200 g Cooked rice
200 g Half grated; half peeled
; parmesan
100 ml Double cream
1 oz Saffron
3 Spring onions; diced
Seasoning
2 8 oz chicken breasts
4 Halved plum tomatoes; slow
-cooked in the
; oven for 24 hours
4 sl Ciabatta bread
Rock salt
Brandade
Pesto
Fresh basil

Chicken Risotto Cake Preparation

Sweat off the onion in a pan. Add the cream and saffron, bring to the boil and infuse for 5 minutes over a low heat. Add the rice and grated parmesan, spring onions and seasoning. Place into ring moulds and refrigerate until cold. Meanwhile cook the chicken in a griddle pan and place the risotto cakes under the grill to warm up. Serve with pesto, parmesan shavings, cooked tomatoes and ciabatta slices spread with brandade. DISCLAIMER(c) Copyright 1996 – SelecTV Cable Limited. All rights reserved. Carlton Food Network Converted by MM_Buster v2.0l.

Cooking Temperature:

Recipe Serves: 1

How Do You Cook Chicken Risotto Cake?

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