Bolognese and risotto cakes

"You can use almost any kind of left-over risotto for this recipe but it is essential the risotto is completely cold before starting. Ideally it should have been finished off with butter and parmesan."

Bolognese and risotto cakes Credit: Adam Liaw

• serves

  6

• prep

  30 minutes

• cook

  15 minutes

• difficulty

  Mid

Ingredients

• 1 kg leftover, cold risotto
• 250 g – 300 g cold Bolognese sauce
• vegetable oil, for frying
• plain flour, for dusting
• 1 bulb fennel
• 3 bunches rocket
• 80 ml (⅓ cup) extra virgin olive oil
• 1 - 2 lemons, juiced
• salt and pepper, to taste
• parmesan cheese, to serve

Instructions

1. Line a large tray with baking paper. Using a lightly oiled 11 cm metal ring, place enough of the cold risotto in the ring to form a base. Top with a spoonful of Bolognaise sauce, then cover with more risotto, making sure the meat is encased. Remove the ring and repeat with the remaining risotto and sauce.
2. Pour 2 cm oil into a large, heavy–based frying pan and place over medium heat. Dust the rice cakes with flour on both sides, then pan fry in batches until golden on both sides.
3. Meanwhile, using a mandolin, shave the fennel into a bowl. Add the rocket, then dress with olive oil, lemon juice and salt and pepper to taste.
4. Plate the risotto cakes onto a serving plate, top with salad and shave a little parmesan cheese over the top.

 

Photography by Adam Liaw.

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Cook's Notes

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.