The best delicious Saffron Risotto Cakes recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Saffron Risotto Cakes recipe today!
Hello my friends, this Saffron Risotto Cakes recipe will not disappoint, I promise! Made with simple ingredients, our Saffron Risotto Cakes is amazingly delicious, and addictive, everyone will be asking for more Saffron Risotto Cakes.
What Makes This Saffron Risotto Cakes Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Saffron Risotto Cakes.
Ready to make this Saffron Risotto Cakes Recipe? Let’s do it!
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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
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.
Yields
4 servings
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