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Chicken Risotto Cake
Ingredients
- 1/3 x Onion, diced
- 200 gm Cooked rice
- 200 gm Half grated, half peeled parmesan
- 100 ml Double cream
- 1 ounce Saffron
- 3 x Spring onions, diced Seasoning
- 2 x 8 ounce chicken breasts
- 4 x Halved plum tomatoes, slow cooked in the oven for 24 hrs
- 4 slc Ciabatta bread Rock salt Brandade Pesto Fresh basil
Directions
- Sweat off the onion in a pan. Add in the cream and saffron, bring to the boil and infuse for 5 min over a low heat. Add in the rice and grated parmesan, spring onions and seasoning. Place into ring moulds and chill till cool.
- Meanwhile cook the chicken in a griddle pan and place the risotto cakes under the grill to hot up. Serve with pesto, parmesan shavings, cooked tomatoes and ciabatta slices spread with brandade.
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