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Sweet corn risotto cake recipe

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Created by Javier Codina

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Cuisine: Spanish

Ingredients

40g butter
1 onion, chopped
200g arborio rice
50ml white wine
500ml hot chicken stock
Salt & black pepper
2 ears sweet corn niblets
Parmesan cheese, grated
Flat parsley finely chopped

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Preparation

Melt butter in saucepan, add chopped onion and stir until soft. Continue to stir while adding rice and white wine. When the wine has evaporated, add hot chicken stock, salt and pepper and cook for about 15 minutes. When rice is almost al dente, mix in sweet corn, parmesan cheese and parsley.

Line a small baking tray with baking paper and pour in the rice mixture and spread about 2 cms thick, pat down firmly and place in refrigerator to cool for 30 minutes.

When set, cut the rice cake into rounds about 7 cms in diameter. Lightly fry each one of both sides in oil and serve with your favourite accompaniment.

Serve with seasonal vegetables such as wild mushrooms and a choice of spatchcock, pheasant or chicken.

If you enjoyed this Sweet corn risotto cake recipe then browse more Spanish recipes, rice recipes and our most popular hainanese chicken rice recipe.

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