A great starter, and a nice way to use up any leftover risotto
2 pints vegetable stock
1 knob of butter
3 tablespoons olive oil
1 large onion, finely chopped
2 cloves of garlic, finely chopped
300g risotto rice
1 glass white wine
sea salt and freshly ground black pepper
100g freshly grated Parmesan
1 pack feta cheese
150g cherry tomatoes
Sunflower oil for frying
NOTE: THIS RECIPE NEEDS TO BE MADE THE DAY BEFORE EATING It’s also great if you have left over risotto – then skip straight to day two!!
1. Finely chop all of your ingredients, leaving the cherry tomatoes to the side.
2. Heat a large pan and add the olive oil.
3. Throw in the garlic and onions, and cook until softened
4. Add in the rice and ensure it’s well coated in the oil, cook for approx 30 seconds
5. Pour in the white wine, stir and then leave until the wine has been absorbed
6. Turn the pan down to a medium heat and then add in the chicken stock a little at a time, pouring in more when it’s been absorbed (do not let the rice go dry and stick to the bottom of the pan!)
7. When you’ve used all of the stock, and you’re happy that the rice is cooked – add the knob of butter and seasoning to taste
8. Leave the risotto on the side to cool for around half an hour, then add in the chopped feta and cherry tomatoes. Mix well.
9. Take handfuls of the risotto mixture, and shape into fish cake type shapes and sizes.
10. When you’ve moulded all of them, place them on top of a sheet of kitchen paper, on a plate, cover with cling film and leave in the fridge over night. This will help the cakes to keep their shape when cooking the next day.
11. 30 minutes before you’re ready to eat, take a frying pan, heat with sunflower oil and place each risotto cake in for approx 3 minutes each side, or until you have a golden crispy outer.
12. Place all of the browned rice cakes onto a heated backing tray and pop in the oven on gas mark 6 for 20 – 25 minutes, turning once in the cooking process.
13. Serve on a bed of rocket with some cherry tomatoes, a squeeze of lemon and some black pepper