Name: Four cheese risotto cakes
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: 1 tablespoon extra virgin olive oil; 1 small, finely chopped onion; 1 chopped celery stalk; 1 clove garlic, crushed; 2 cup arborio rice; 1/2 cup dry white wine; 1.5 litre hot chicken stock; 1/2 cup four cheese mix; 40 gram chopped butter; 1 lemon, grated, zest and juice; 1/2 cup fresh herbs, chopped; 1 cup plain seasoned flour; 2 lightly beaten eggs; 1 cup dried breadcrumbs; oil for shallow frying; mixed leaves, tomato relish, to serve

Ingredients

1 tablespoon extra virgin olive oil

1 small, finely chopped onion

1 chopped celery stalk

1 clove garlic, crushed

2 cup arborio rice

1/2 cup dry white wine

1.5 litre hot chicken stock

1/2 cup four cheese mix

40 gram chopped butter

1 lemon, grated, zest and juice

1/2 cup fresh herbs, chopped

1 cup plain seasoned flour

2 lightly beaten eggs

1 cup dried breadcrumbs

oil for shallow frying

mixed leaves, tomato relish, to serve

Method

1.Heat oil in heavy-based saucepan on medium. Saute onion, celery and garlic for 3-4 minutes, until tender. Add rice and cook, stirring, for 1 minute.

2.Add wine and cook, stirring, for 1 minute, until liquid is almost absorbed. Add hot stock, 1 cup at a time, stirring until liquid has been absorbed. This should take about 15-20 minutes. The rice should be creamy with a slight bite.

3.Remove from heat. Stir cheese, butter, lemon and herbs through. Season to taste. Cover. Cool completely.

4.Shape mixture into 12 flattened patties. Dust in flour. Dip into egg and then into crumbs. Chill for 15 minutes.

5.Heat oil in large heavy-based frying pan on medium. Fry risotto cakes for 1-2 minutes each side, until golden. Drain on paper towel. Serve hot with mixed leaves and relish.

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Ingredients

Method

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