21 Aug, 2008 gelskitchen.com

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Saffron Risotto Cakes
Added: 7th Jan, 2007 | Viewed 314 times | |
A fantastic starter for a friendly get together or dinner party. Maximum effect with minimal ingredients.
 
Prep & Cooking Time: 30 mins
Makes 16 pieces
  Vegetarian
Ingredients
   1 quantity basic risotto [2 cups arborio rice cooked in 6 cups stock]
   50g mozarella, cut into 16 small cubes
   2 tbsp boiling water
   1/2 tsp saffron threads
   oil for frying
Method



Place saffron threads in a heatproof bowl. Pour over boiling water and set aside for 10 minutes.

Add saffron threads and liquid to the risotto and mix to combine. Take a heaped tablespoon of risotto and mould it in the palm of your hand. Place a piece of mozarella in the middle and press the risotto over to enclose, shaping it into a cake. Repeat with the remaining mixture. Refrigerate the risotto cakes until needed. heat the oil in a saucepan over medium heat. When oil is hot, shallow fry the cakes for 2-3 minutes until golden. Drain on absorbent paper.

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Related Categories
  • Course Types > Appetizer/Starter
  • Ingredients > Rice & Grain > Rice > Risotto Rice
  • Occasions > Party
  • Vegetarian
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