Sunday, October 5, 2008

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


Shubhajit said...

very easy recipe though i have heard it first time..and the best part of it is preserve the recipe for five days..those like me who stay alone always need some kind of recipe that can stay longer..

chook said...

Invite someone to supper with candlelight and murmerings.....