Name: Saffron Risotto Cakes
Ingredients: 500 ml Vegetable stock; Salt and pepper; 75 g Butter; 2 tb Olive oil; 2 Cloves garlic; crushed; 150 g Risotto rice; Good pinch saffron threads soaked in a; ; little stock; 100 g Parmesan; grated; Salad and balsamic vinegar

When the reality of sin and its radical effects on the whole man are bypassed the idea takes over that it simply takes a decision for Christ to bring about the new birth. A decision for Christ is all that is needed. This is “easy-believism,” in which repentance from sin is sidelined. Those who make a decision receive a pronouncement that they are saved. This proves premature. False converts are the outcome. The theory of the carnal Christian has been invented in order to accommodate those who have made a decision but who bear no marks of the new birth.

Erroll Hulse

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Sami	Food networ, Food1	4	servings

INGREDIENTS

500	ml	Vegetable stock
		Salt and pepper
75	g	Butter
2	tb	Olive oil
2		Cloves garlic; crushed
150	g	Risotto rice
		Good pinch saffron threads soaked in a
		; little stock
100	g	Parmesan; grated
		Salad and balsamic vinegar

INSTRUCTIONS

Melt the butter and oil in a pan and cook the garlic until soft but not
coloured. Add the rice off heat until well coated with the garlic mix.
Return to the heat and add enough stock to just cover the rice. Add the
saffron with its liquid.
Cook until the rice has absorbed the liquid and add more until it is cooked
al dente. Add half the parmesan and stir well.
When cooked, cool for a while but do not allow to go cold. Whilst warm,
shape into small cakes, then cool in a fridge. When cold, fry the cakes in
some heated olive oil until golden brown on both sides.
Serve with balsamic vinegar and sprinkle with the remaining parmesan.
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