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Saffron Risotto Cake

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Ingredients

  • 2 shallots
  • 4 cup arborio rice
  • 1 1/2 cup mozzarella
  • 1 cup sweet peas
  • 4 cup white wine
  • 8 cup chicken stock
  • 2 cup parmesan
  • 2 cup Olive oil
  • 2 cup Saffron
  • 2 cup Butter
  • 2 cup Salt

Preparation

Baking Directions:

Sauté shallots in olive oil.

Add rice and sweat until warm.

De-glaze with white wine; add chicken stock slowly, add saffron and, when rice is almost cooked, add sweat peas, mozzarella, Parmesan, butter, salt and pepper.

Transfer to non-stick cookie sheet.

Cool off and cut out round shapes and lightly dust with flour.

Pan sear in a touch of butter and bake in oven for approximately 5 minutes until hot.

Serve immediately.