- Serves: 2
- 4 tbsp olive oil
- 1⁄2 onion, finely chopped
- 4 cloves garlic, minced
- 120g Arborio rice
- 60ml white wine
- 300 ml (enough to cover the Arborio) vegetable stock
- 30g parmesan, finely grated
- 200g baby plum tomato
- 2 eggs, beaten
- 300g panko bread crumb
- 150g fresh, good quality mozzarella, torn
- Pinch of salt
- Pinch of pepper
- Green salad leaves, to serve
Crispy Caprese Risotto Cakes – A coupling of 2 classics, caprese meets arancini in this starter. Make the risotto in advance and allow to cool completely for the best results.
- Heat 1 tbsp oil in a large saucepan on medium heat, sweat the onion covered, stirring occasionally until tender and translucent. Stir in the garlic, add rice and wine, cooking until the wine is absorbed (about 3 minutes)
- Add stock and season with salt and pepper. Reduce heat to a simmer and cook covered until the stock is absorbed and the rice is tender and cooked (18 to 20 minutes). Stir in the parmesan and spread the risotto in one layer on a baking sheet and allow to cool covered in the fridge.
- Meanwhile, heat the oven to 150ºC and roast the tomatoes, remaining garlic, oil salt and pepper together. Roast until they are just breaking down (20 to 30 mins)
- Whilst the tomatoes are roasting, whisk together eggs and a little water. Place the panko in a shallow bowl and set aside. With damp hands, form the risotto into balls and gently press down into cakes. Dip each into the egg mixture and then into the bread crumbs coating the risotto entirely.
- Heat up the remaining 2 tbsp of oil in a pan and fry the arancini in batches, colouring them to a nice golden brown on both sides.
- Toss the tomatoes with the mozzarella and serve on the risotto cakes with the salad.