Saffron risotto cakes

Yield: 4 servings

Measure Ingredient
500 millilitres Vegetable stock
Salt and pepper
75 grams Butter
2 tablespoons Olive oil
2 Cloves garlic; crushed
150 grams Risotto rice
Good pinch saffron threads soaked in a
; little stock
100 grams Parmesan; grated
Salad and balsamic vinegar

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.

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Carlton Food Network

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