Risotto cake recipe And Books

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Risotto cake recipe and books

So you would like to know how to make Risotto cake recipe! It is not hard, follow the steps below and enjoy your own creation. Check our books section as well!

risotto cake
river cafe cook book

1L chicken stock (qv)
150g butter at room temperature
2 tablespoons olive oil
1 beef or veal shin bone cut open at both ends to reveal the marrow
1 medium red onion peeled and very finely chopped
300g risotto rice
parmesan freshly grated
sea salt and freshly ground black pepper

Poach the shin bone gently in water for 3540 minutes.
Remove the marrow.
Heat the chicken stock and check for seasoning.
Melt 75g of the butter and all the oil in a large heavy bottomed pan with the marrow and gently fry the onion until soft about 1520 minutes.
Thereafter follow method for Risotto alla Milanese.
Spread the cooked risotto out on a flat plate to a thickness of about 2cm and leave to cool.
Melt the remaining butter in a heavy bottomed frying pan.
Press in the cool rice in a cake like layer about 2.5cm thick.
Fry until crisp and browned.
Turn out on to a flat plate and cut into wedges.
Serve hot as an accompaniment to Osso Buco (qv) with freshly grated Parmesan.

This Recipe Serves 6

We truly hope you will like this American recipe, and enjoy your tasty Risotto cake recepie. Check out these great recipe books and learn how to make Risotto cake!
View Recipe Books - Risotto Recipe

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