Risotto cakes with basil sauce and pancetta

Risotto cakes with basil sauce and pancetta
1H 5M


Basil sauce


1.Preheat oven to hot 220°C (200°C fan-forced).
2.Heat 2 tablespoons of the wine in large saucepan, cook onion and garlic, stirring, about 2 minutes or until onion softens.
3.Add rice and remaining wine, cook, stirring, about 3 minutes or until wine reduces by half. Stir in stock, bring to a boil. Reduce heat, simmer, covered, 15 minutes, stirring halfway through cooking. Remove from heat, stir in parsley, chives and cheese. Cool 15 minutes, stir in egg white. Using hands, shape risotto mixture into four patties.
4.Place pancetta on oven tray. Bake, uncovered, about 5 minutes or until crisp, drain on absorbent paper. Break pancetta into pieces.
5.Reduce oven temperature to moderate 180°C (160°C fan-forced).
6.Cook risotto cakes in large heated lightly oiled frying pan until browned both sides. Place cakes on oven tray, bake, uncovered, 10 minutes or until heated through.
7.Meanwhile, make basil sauce. Blend cornflour with the water in small saucepan, stir in milk. Stir over heat until mixture boils and thickens slightly, stir in basil.
8.Serve risotto cakes on lettuce leaves. Drizzle with basil sauce, top with pancetta.

Risotto cakes came about as a way of using up left-over risotto. It is far easier to shape the cakes when the mixture is cold. It is worth lining oven trays with baking paper to stop the cakes sticking.


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