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- Prep time:
- 45 mins
- Cook time:
- 30 mins
- Serves:
- makes 40 bite-sized appetisers
Frank Bordoni rustles up a real sizzler of an appetiser in this easy cheesy recipe for crisp risotto cakes
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Ingredients
- 25g Butter
- 1 clove Garlic, crushed
- 250g Risotto rice
- 750ml vegetable stock
- 75ml single cream
- 50g Parmesan, grated
- 1 handful Basil
- 80g Sun-dried tomatoes
- 125g Mozzarella, diced
- 2 Eggs, lightly beaten
- 350g fresh white breadcrumbs
- vegetable oil, for frying
- sea salt and freshly ground black pepper
Method
1. Melt the butter in a saucepan, over a medium heat, and stir in the garlic, followed by the rice and vegetable stock. Pour in the cream, a little at a time, while still over the heat. Simmer, stirring constantly, until the rice is cooked, but still has a slight bite to it - this is known as al dente.2. Remove the pan from the heat and add the Parmesan cheese, basil and sun-dried tomatoes. Leave to cool.
3. Shape into bite-sized pieces and mould around cubes of mozzarella cheese. Roll each piece in beaten egg followed by the breadcrumbs.
4. Heat the oil in a frying pan and shallow-fry the cakes until golden. Serve warm or cold as an appetizer or snack.
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