Risotto can be a little tricky to master - just be sure to only add the stock one ladle at a time, and allow it to be absorbed after each addition, to ensure perfectly cooked rice.
- 40 g butter
- 1 onion, chopped
- 200 g arborio rice
- 50 ml white wine
- 500 ml hot chicken stock
- salt and black pepper
- 2 ears sweet corn niblets
- parmesan cheese, grated
- flat-leaf parsley, finely chopped
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time 30 minutes
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 cm thick, pat down firmly and place in refrigerator to cool for 30 minutes.
When set, cut the rice cake into rounds about 7 cm 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.