Sunday, September 14, 2008

Lemon and Herb Risotto Cake

This unusual Italian dish can be served as a main course with salad, or as a satisfying side dish. It is also good served cold, and packs well for picnics. Recipe serves 4.


1 small leek, finely sliced
2 1/2 cups chicken stock
Generous 1 cup risotto rice
Finely grated rind of 1 lemon
2 tablespoons snipped fresh chives
2 tablespoons chopped fresh parsley
3/4 cup grated Mozzarella cheese
Salt and freshly ground black pepper


1. Preheat the oven to 400 degrees F (200 degrees C). Lightly oil an 8 inch (21 cm) round loose-based cake tin.
2. Put the leek in a large pan with 3 tablespoons of the stock. Cook over a medium heat, stirring occasionally, until softened. Stir in the rice, then add the remaining stock.
3. Bring to the boil. Lower the heat, cover the pan and simmer gently, stirring occasionally, for about 20 minutes, or until all the liquid has been absorbed.
4. Stir in the lemon rind, herbs, cheese, and seasoning. Spoon the mixture into the tin, cover with foil and bake for 30-35 minutes or until lightly browned. Leave to stand for 5 minutes, then turn out. Serve hot or cold, in slices.

Tip: This risotto uses less liquid than normal and therefore has a drier consistency.

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