Serves:

6

Description:

Risotto cakes can be served as snack or entrée, or as accompaniment for a main meal.

Ingredients:

• 500g Arborio rice
• 1/2 cup peas
• 100g parmesan
• 80g baby spinach
• 1/2 brown onion
• 25g butter
• 1 litre vegetable stock
• 2 tsp olive oil
• salt to taste
• pepper black to taste

Onion Marmalade

• 2 1/2 red onions
• 30g butter
• 1 1/2 tsp olive oil
• 1/4 tbsp grams sugar
• 500ml port
• 500ml water
• 2 bay leaves
• 1 tbsp smoked paprika

Method:

To make risotto

1. Peel and onion and garlic and finely cut
2. Wash and drain spinach
3. Grate or shave parmesan
4. Pour oil into heavy based saucepan, heat, add a spoonful of butter
5. Add onion and garlic to the pan and sauté without color
6. Add rice to the pan and sauté without color for a few minutes
7. Add about 10% of stock to the rice, simmer stirring continuously until stock has been absorbed
8. Continue this process until rice is tender, add all the parmesan cheese
9. Risotto should be moist but firm,
10. Add peas and spinach, stir through risotto
11. Check seasoning
12. Line baking tray with grease proof paper, pour risotto into tray to the thickness you require the risotto cakes
13. Place in fridge and allow to cool
14. When cool cut to shape

To Make onion marmalade

1. Peel and slice onion
2. Pour oil into heavy based saucepan, heat, add a spoonful of butter
3. Add onions to pan and sauté without color, add bay leaves and water to onions and slowly simmer, stir every few minutes
4. When the water has reduced add sugar and either port or red wine and slowly simmer, stir every few minutes
5. When the liquid has reduced the onion should be sticky and soft, remove bay leaf 

TIP: I like to finish with a teaspoon of smoked paprika, which gives a unique flavour to the marmalade

To serve

1. Pour oil into heavy based saucepan, heat and fry risotto cakes until golden on both sides
2. Place cooked risotto cakes on serving plate and top with onion marmalade

Recipe by: Peter Wright

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