The best delicious Coriander Rissotto Cakes recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Coriander Rissotto Cakes recipe today!
Hello my friends, this Coriander Rissotto Cakes recipe will not disappoint, I promise! Made with simple ingredients, our Coriander Rissotto Cakes is amazingly delicious, and addictive, everyone will be asking for more Coriander Rissotto Cakes.
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Coriander Rissotto Cakes.
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75 g Unsalted butter; (3oz)
1 Red onion; finely chopped
1 Clove garlic; crushed
500 g Arborio rice; (1 lb)
150 ml White wine; (1/4 pint)
1 Vegetable stock cube; made
-up with 1
; litre (1 3/4 pints)
; water
1 lg Pot coriander; leaves and
-stalks,
; chopped
Salt and freshly ground
-black pepper
Melt 25g (1oz) of the butter in a large saucepan over a low heat,
sweat the onion and garlic for about 4 minutes. Add the rice and turn
the heat up slightly, stirring to coat the rice with the butter.
Add the wine and let it reduce by half, before adding the stock
gradually, allowing the risotto to cook and the stock to be absorbed
gradually. Stir frequently and cook until the rice is al dente and
the risotto is very thick.
Remove the risotto from the heat and stir in the coriander. Season to
taste.
Turn onto a lightly oiled baking tray and spread evenly about 2cm (1
inch) thick. Cover and refrigerate for at least 2 hours.
When you are ready to cook the cakes, cut out 7. 5cm (3inch) rounds.
In a heavy based pan melt the remaining butter and saute the cakes
until golden brown on both sides and piping hot.
Notes These are ideal served with roasted vegetables.
Yields
1 servings
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