Lemon Risotto Cake

In response to the huge demand, here is the lemon risotto cake recipe I use at the Egg.
100gms butter
1 white onion chopped
1 cup aborio rice
4 cups water or a good chicken stock
Rind of 1 lemon zested
1/2 cup fresh grated parmesan
2 free range eggs
Salt and fresh ground pepper

Melt the butter in a heavy pan and sweat the onion till translucent. Add the rice and stir until coated. Turn up the heat and add the stock 1/2 a cup at a time letting it absorb before adding the next. Takes about 20 minutes or until the rice still has a little bite to it. Take it off the heat and add the zest, the parmesan and the seasoning. Cool for a few minutes and stir in the eggs. Pour onto a tray and set in the fridge. When ready to use for a meal, cut into squares and grill in the frypan until golden. Keeps well for up to 5 days. It tastes better with chicken stock but I use water so I can add it to my vegetarian meal.
Bon Appa Teat