Got some leftover risotto? Then why not make these cakes.
Ingredients
- 1 tbsp olive oil
- 50g butter
- 1 onion, finely chopped
- 1/2 tsp saffron strands
- 300g arborio or carnaroli risotto rice
- 150ml dry white wine
- 1 litre fresh vegetable or chicken stock
- 75g vegetarian Parmesan, grated
- Seasoned flour
Method
- 1. Get all your ingredients ready. Heat the olive oil and half the butter in a wide, non-stick pan over a medium heat. Add the onion and cook, stirring, for 5 minutes, until softened. Stir in the saffron until it begins to release its colour, then add the rice. Stir for 1 minute to coat in the butter, then pour in the wine and bubble until absorbed.
- 2. Meanwhile, put the vegetable or chicken stock in a small saucepan and keep at a low simmer. Add a ladleful to the rice, stirring until absorbed. Continue adding the stock – 1 ladleful at a time, stirring frequently and making sure it is absorbed before adding the next ladleful – until the rice is al dente. This will take about 20 minutes. You might not need all the stock.
- 3. Stir in the remaining butter, cover with the lid and set aside to cool. Divide into 8 and shape into cakes, then dip the top and base of each in seasoned flour. In batches, pan-fry in oil over a medium heat for 3-4 minutes each side, until hot throughout and golden.
Chef's tip
Serving suggestion: great served with a soft-poached egg and crispy pancetta.