Risotto Cake
- Ready In:
- 2hrs
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 2 tablespoons olive oil
- 1 medium onion
- 1 red pepper
- 4 ounces asparagus
- 8 ounces arborio rice
- 4 fluid ounces white wine
- 1 3⁄4 pints vegetable stock
- 1 teaspoon saffron
- 4 eggs
- salt
- pepper
- 3 ounces parmesan cheese
directions
- Chop and saute onion in oilve oil until softened in a large frying pan.
- Add pepper and continue to saute. Dice the thin asparagus spears and add to the pan. Saute for 2 minutes longer.
- Dissolve the saffron threads in a little boiling water and allow to stand.
- Add the risotto (arborio) rice to the pan and coat all grains in oil before adding the wine. Allow the wine to reduce.
- Add the vegetable stock to the pan and stir well. Bring to the boil then reduce heat until simmering. Add the saffron and salt and pepper.
- The rice should simmer for around 20 minutes with an occasional stir to make sure it isn't sticking to the pan.
- When the rice has swollen and almost all of the liquid has been absorbed add the grated Parmesan cheese and remove from the heat. Allow the mixture to cool.
- Meanwhile beat 4 eggs until light and frothy. Add these to the cooled risotto mixture and combine well.
- The mixture will have become a rich dark yellow from the saffron and eggs.
- Place the mixture in a baking dish or pie dish with some space for it to rise and bake in a moderate oven (180) for 50 minutes.
- The dish can be eaten immediately or cooled and eaten chilled.
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