Yield: 4 servings
|500 millilitres||Vegetable stock|
|\N \N||Salt and pepper|
|2 tablespoons||Olive oil|
|2 \N||Cloves garlic; crushed|
|150 grams||Risotto rice|
|\N \N||Good pinch saffron threads soaked in a|
|\N \N||; little stock|
|100 grams||Parmesan; grated|
|\N \N||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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