| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Simply, Antony |
1 |
servings |
INGREDIENTS
| 2 |
pt |
Chicken stock |
| 6 |
oz |
Butter |
| 1 |
|
Onion; finely diced |
| 1 |
|
Clove garlic; diced |
| 1 |
ts |
Soft thyme leaves |
| 300 |
g |
Arborio rice |
| 150 |
ml |
White wine |
| 2 |
|
Handfuls spinach leaves |
| 3 |
oz |
Grated parmesan cheese |
|
|
A selection of wild mushrooms |
| 2 |
c |
Breadcrumbs |
| 2 |
c |
Parmesan cheese |
INSTRUCTIONS
Bring 2 pints of chicken stock to the boil. In another saucepan, melt 2oz
of butter and add the onion, garlic and thyme. Cook until the onion is soft
but not brown. Add 4 handfuls of Arborio rice to the pan and stir
thoroughly until combined with the onions and butter. Cook for a further 2
minutes then add the white wine. When that has been absorbed by the rice
add a ladle of hot stock. Stir until the rice has absorbed the liquor and
repeat, adding a small amount of stock at a time.
At the same time gently fry the finely sliced mushrooms in a little butter.
The risotto should cook for about 15-20 minutes until the rice is nearly
tender with a little bite. Five minutes before the end of cooking, add the
spinach and mushrooms and let them combine with the risotto. Stir in the
parmesan cheese and 2oz of butter. Season to taste.
Let the risotto cool down, preferably over-night, then roll and flatten
handfuls of the risotto into cakes. Heat a pan and then melt some butter.
Roll the risotto cakes in a mixture of breadcrumbs and grated parmesan and
then place the cakes into the pan with melted butter and fry the cakes till
they are golden on either side.
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