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Rissotto cakes for all occasions

Rissotto cakes for all occasions

Date: 2016-10-14
I made these delicious rice cakes last week. Everyone loved them. My son Dominic said they taste like sour cream and chives chips.


I must warn you, this recipe is time consuming so you can make a while batch and store them in the fridge or freezer.

What I love about making Rissotto is that it gives me time to chill and unwind, esspecially when I am feeling overwhelmed with life, there is nothing like making Rissotto. It takes about 45 minutes of endless stirring. If you don't like hanging out with your own thoughts this is a good time to phone a friend and catch up on the neighbourhood gossip while you stir away the blues.

For the Rissoto you will need:

2 cups rissotto rice

2 medium finely chopped onions

4 cloves of finely chopped garlic

2 tablespoons butter

2 tablespoons of olive oil

1.2 litres water

Salt and pepper to taste

Directions:

Take the butter and olive oil and heat. Add the onion and garlic and brase on medium heat. Add the rissotto rice and stir until translucent. Add just enough water to cover the rice and stir. Keep stiring until most of the water is absorbed into the rice, add more water and stir. Continue adding and stiring until your rice is cooked al dente (Not mushie). Season with salt and pepper. Set aside and cool.

For the rissotto cakes you will need:

Cooled rissotto

1 cup finley chopped chives

Two table spoons tapioka flour

1 cup mature cheddar cheese

1 cup pecorino cheese

Panko Crumbs

Sunflower Oil for frying

Directions:

You will know if your rice is ready when it sticks together and is easy to manage. Add the chives tapioka flour and the cheese. If it is too sticky and moist add more tapioka flour. Set aside prefrebly overnightif you can't wait that long than wait for at least for two hours. Roll the risotto into balls. Press into small discs and roll in the panko crumbs. Fry until golden brown.

You can serve these little patties just as they are. Or simply add a dollop of sour cream. We ate them with a creamy fennel soup I made the night before. My mother would put a teaspoon mayonaise and slither of cherry tomoto on each cake and serve them as an apetiser. The beauty of these little rice cakes is that they are perfect for any occasion at any time of the day. They keep very well in the fridge and can be frozen for up to six weeks. Bon Appetito!