Ingredients
Risotto cakes
Lemon and basil mayonnaise
Method
Risotto cakes
1.Heat half the oil in a medium saucepan on high. Saute onion and garlic for 3-4 minutes or until onion is tender.
2.Add rice. Cook, stirring for 1 minute, to coat rice grains in oil.
3.Blend in wine. Cook, while stirring, until liquid has almost evaporated. Stir in stock and water. Bring to boil. Reduce heat and simmer for 20-25 minutes, stirring occasionally, until rice is just tender and liquid has absorbed. Mix in parmesan, tomatoes and basil. Season to taste. Cool for 30 minutes.
Lemon and basil mayonnaise
4.Meanwhile, in a small bowl, combine all ingredients. Season to taste.
5.When risotto is cool enough to handle, shape into 8 even-sized, flattened patties. Coat in flour, shaking off excess.
6.Heat remaining oil in a large frying pan on high. Cook the patties in 2 batches for 3-4 minutes, each side, until golden brown and heated through. Transfer to a plate. Cover to keep warm. Repeat with remaining patties.
7.Serve Risotto Cakes with Lemon and Basil Mayonnaise. Accompany with rocket leaves.