BON AP­PE­TISER

Sil­vena Rowe’s sim­ple starters

Friday - - Front Page - Styling by Alexio Pasquali Pho­tos by Mur­rindie Frew

Sweet­corn risotto cakes

Prep time 5 mins Cook­ing time 30 mins Cool­ing time 4 hours Makes 20 1 litre veg­etable stock 2 tsp olive oil, plus ex­tra for fry­ing 2 spring onion bulbs, finely chopped 330g Ar­bo­rio rice 100g sweet­corn 1 small bunch pars­ley, chopped 35g bread­crumbs 1 egg, lightly whisked 1 In a medium-size pan, heat the stock un­til it just starts to boil. Re­duce the heat and let it sim­mer. 2 Mean­while, heat the oil in a large, heavy-based non-stick pan over medium heat. Add the spring onions and sauté for 1 minute or un­til the onion is soft and translu­cent. Add the rice and stir un­til the grains ap­pear slightly glassy, about a minute. 3 Add a cou­ple of la­dles (about 125ml) of sim­mer­ing stock to the rice mix­ture and stir con­stantly with a wooden spoon un­til the liq­uid is com­pletely ab­sorbed. Con­tinue to add the stock, one ladle­ful at a time, stir­ring con­stantly. Al­low the liq­uid to be ab­sorbed be­fore adding more. Cook for a to­tal of 20 min­utes or un­til rice is ten­der yet firm to the bite and risotto is creamy. 4 Add sweet­corn and cook, stir­ring, for 2 min­utes or un­til heated through. Re­move the pan from the heat and stir in the pars­ley. Sea­son with salt and pep­per. 5 Set the pan of risotto aside to cool for 1 hour and then cover it with plas­tic wrap. Re­frig­er­ate for 3 hours. 6 Add bread­crumbs and egg to the risotto mix­ture and stir un­til well com­bined. 7 Di­vide into 20 equal por­tions and shape each into a patty. 8 Heat about 2 tsp of oil in a large non-stick fry­ing pan on a medi­umhigh set­ting. Add a batch of pat­ties and shal­low-fry for 3-4 min­utes on each side, or un­til golden. Trans­fer to a large plate lined with pa­per towel to drain. Re­peat with the re­main­ing pat­ties.

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