Risotto Cake Recipe

Ingredients for Risotto Cake Recipe: 

Rice - 300 gm
Chicken Stock - 1 litre
Red onion - 1, finely chopped
Arugula lettuce (Romaine lettuce) - 1 bunch
Olive oil - 40 ml
Sea salt, as required
Fresh grounded pepper, as required
Lime juice - 1 tsp
Butter - 120 gm
Parmesan cheese, freshly grated

Method for Risotto Cake Recipe:

In a vessel heat the chicken stock and season if required.

Heat a heavy bottom pan and add butter (75 gm) to melt. Add 2 tsp oil along with chopped onions. Saute until soft.

Add to this rice and and mix well. Turn off the fire and continue stirring until the rice coats well.

Return the vessel back to heat and add more stock enough for the rice to cover and cook. Simmer the rice until the whole stock present inside the pan gets dry.

Keep adding more stock to rice until the rice is cooked.

Place the risotto in a flat plate and allow it to cool. Once done press rice in form of a cake layer.

In a pan melt butter and shallow fry the risotto cake until crisp and golden brown. Remove the cake in an absorbent paper and cut into thick wedges.

In a serving dish place place the risotto cake topped up with arugula lettuce, olive oil and freshly grated Parmesan cheese.