Risotto Cakes

Ingredients

Gluten-free, egg-free, dairy-free (omit parmesan), nut-free

1.25L chicken stock
1 tablespoons oil
1 onion, diced
2 cloves garlic, finely diced
2 cups Arborio rice
125mL white wine
60g parmesan cheese, finely grated
2 teaspoon oil
3 large truss tomatoes
1 tablespoon brown sugar

Method

Preheat oven to 150°C.

Slice each tomato into eight wedges and place on a sheet of baking paper on a tray. Drizzle one teaspoon of oil over the tomatoes and then sprinkle with the brown sugar. Bake in oven for at least one hour.

Place stock in a large saucepan and heat until simmering. Heat oil in a heavy based frypan at medium heat. Add onion and fry for two minutes, add garlic and cook for another two minutes.

Turn up the heat and add Arborio rice and stir constantly for two minutes until heated through. Pour in wine, there will be a bit of a sizzle, cook until wine has almost evaporated.

Add a soup ladle (about ½ cup) of warm stock to the frypan, turn the heat down to a simmer and stir until stock absorbed, then add another ladle of stock.

Continue adding stock, stirring and allowing each ladleful to be absorbed before adding the next. After 15 minutes, taste the rice, it should be soft.

If not, keep adding stock and stirring until rice is cooked. Stir in the cheese.

Not forgetting that glass of wine for yourself! Transfer to a large shallow dish to cool. Divide risotto into 12 portions.

Heat 1 teaspoon oil in a large non-stick frypan; pat each portion of risotto into a hamburger shape and transfer to frypan.

Cook for about 5 minutes on each side until golden brown.

Cook in two or three batches, depending on the size of your frypan.

Serve risotto cakes topped with roasted tomatoes and a green salad.

Serving Suggestions

Note

To me, it seems a waste to do all that stirring and then not eat the beautiful risotto straight away!
I usually make a risotto and use the leftovers to make risotto cakes.
Cold leftover risotto from the fridge sticks together in cakes better too.