Egg free, Gluten free, Nut free
- 5 cups chicken stock
- 1 tablespoon oil
- 1 onion, diced
- 2 cloves garlic, finely diced
- 2 cups Arborio rice
- 5 cups white wine
- 2 oz parmesan cheese, finely grated
- 2 teaspoons oil
- 3 large vine tomatoes
- 1 tablespoon brown sugar
Preheat oven to 300°F.
Slice each tomato into eight wedges and place on a sheet of baking paper on a tray. Drizzle one teaspoon of oil over the tomatoes and then sprinkle with the brown sugar. Bake in oven for at least one hour.
Place stock in a large saucepan and heat until simmering.
Heat oil in a heavy based frying pan at medium heat.
Add onion and fry for two minutes, add garlic and cook for another two minutes.
Turn up the heat and add Arborio rice and stir constantly for two minutes until heated through.
Pour in wine, there will be a bit of a sizzle, cook until wine has almost evaporated. Not forgetting that glass of wine for yourself!
Add a soup ladle (about ½ cup) of warm stock to the frying pan, turn the heat down to a simmer and stir until the stock is absorbed, then add another ladle of stock.
Continue adding stock, stirring and allowing each ladleful to be absorbed before adding the next.
After 15 minutes, taste the rice, it should be soft. If not, keep adding stock and stirring until rice is cooked.
Stir in the cheese.
Transfer to a large shallow dish to cool.
Divide risotto into 12 portions.
Heat 1 teaspoon oil in a large non-stick frying pan; pat each portion of risotto into a hamburger shape and transfer to frying pan. Cook for about 5 minutes on each side until golden brown.
Cook in two or three batches, depending on the size of your frying pan. Serve risotto cakes topped with roasted tomatoes and a green salad.
- Cold leftover risotto from the fridge sticks together in cakes better.