Risotto Cakes With Smoked Tomato Cream Sauce Food

CHEESY RISOTTO CAKES IN TOMATO SAUCE

Steps:

• Heat 1tbsp olive oil in a deep frying pan, and add the garlic. Cook for a couple of minutes over a medium heat, then add the tinned tomatoes, tomato puree, dried herbs, and a good pinch of salt and pepper. Bring to a gentle simmer, and leave it to bubble away while you prepare the risotto cakes.
• With clean hands, form your leftover risotto into burger shapes. The exact size doesn't matter, but I made 9 in total. If your warm hands have made the risotto soften, put them back in the fridge to firm up again (I didn't need to do this, but it will depend on how thick your risotto is).
• Combine the parmesan and breadcrumbs in a small dish, and roll each risotto cake in the mixture, making sure to coat all sides.
• Heat another dash of oil in a frying pan over a medium heat, and place a few of the risotto cakes in the pan. You may need to cook them in batches so as not to overcrowd the pan - I cooked 3 at a time. Cook for a few minutes each side, until the coating is golden brown and crispy, and the risotto inside is piping hot.
• Serve the risotto cakes with the tomato sauce, topped with a little extra parmesan and some fresh parsley, if desired.

EASY RISOTTO CAKES

Steps:

• Heat oil in a medium frying pan over medium heat. While the oil is heating up, set up a breading station with three shallow plates with flour in one, the beaten egg in another, and the bread crumbs in the third.
• Divide risotto into 4 separate but equal portions. Form each portion into a round shape and dip first in the flour, then dip in the egg, then dip last in the bread crumbs. Place each cake in the hot oil and shallow fry for about 4-5 minutes on each side, or until browned and crispy.
• Serve hot as a main or side dish, anytime of the day for breakfast, lunch, or dinner!

RISOTTO CAKES

Steps:

• In a large bowl add the leftover risotto, eggs, corn, bread crumbs, and Parmesan and season with salt and pepper, to taste. Mix to combine well. Form into 12 balls about the size of a walnut, then flatten into patties and arrange on a baking sheet.
• Heat the oil in a large nonstick skillet over medium heat. Add the patties and cook until they are golden brown, about 3 to 4 minutes per side. Remove the patties from the oil to a baking sheet lined with a brown bag or paper towels to drain the excess oil. Transfer to a serving tray and serve hot.

CREAMY TOMATO RISOTTO

Steps:

• Tip the chopped tomatoes and half the stock into a food processor and pulse until smooth. Pour into a saucepan with the remaining stock, bring to a gentle simmer and keep over a low heat.
• Meanwhile, place the butter and oil in the base of a large saucepan and heat gently until the butter has melted. Add the onion and gently cook for 6-8 mins until softened. Stir in the garlic and rosemary, then cook for 1 min more. Add the rice and cook, stirring, for 1 min.
• Start adding the hot stock and tomato mixture about a quarter at a time. Let the risotto cook, stirring often, adding more stock as it is absorbed. After you have added half the stock, add the cherry tomatoes. After 20-25 mins, the rice should be creamy and tender, the cherry tomatoes softened and all of the stock should be used up.
• Cover and leave for 1 min, then stir in the basil. Serve sprinkled with Parmesan and a good grinding of black pepper.

EASY BAKED TOMATO RISOTTO

Steps:

• Before you get started, take a look at our weighing and measuring skills guide. Heat the oven to 200C/180C fan/gas 6. Melt the butter in a large ovenproof frying pan over a medium heat and fry the onion for 3-4 mins until starting to soften. Add the garlic and cook for another minute, stirring the whole time. Tip in the rice and mix well to coat in the buttery onion mixture.
• If you're using a stock cube, boil the kettle. Crumble the stock cube into a jug and carefully measure in 700ml hot water from the kettle, stirring to dissolve the cube. If using fresh stock, warm this in a pan over a low heat until steaming.
• Add the cherry tomatoes and hot stock to the rice, season with salt and pepper and stir to combine.
• Cover with a tightly fitting lid and bake for 20 mins. Carefully remove from the oven using oven gloves and stir - the rice should be just cooked, with a little bite. The risotto may still look quite runny at this stage.
• Stir through most of the cheese, replace the lid and leave to stand for 3-4 mins. Sprinkle with the rest of the cheese and the basil to serve.