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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 12 |
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added for green, eggs & ham tag Ingredients:
1 liter chicken stock (4 cups) or 1 liter vegetable stock (4 cups) |
2 teaspoons olive oil |
4 green shallots, trimmed, finely chopped |
330 g arborio rice (1 1/2 cups) |
120 g frozen peas (3/4 cup) |
1/3 cup roughly chopped fresh flat leaf parsley |
salt & freshly ground black pepper |
35 g breadcrumbs made from day-old bread (1/2 cup) |
1 egg, lightly whisked |
1 tablespoon olive oil, extra |
Directions:
1. Bring the stock just to the boil in a medium saucepan. Reduce heat and hold at a gentle simmer.
2. Meanwhile, heat the oil in a large, heavy-based non-stick saucepan over medium heat. Add the green shallots and cook, stirring, for 1 minute or until they soften. Add the rice and stir for 1 minute or until the grains are coated with oil and appear slightly glassy.
3. Add a ladleful (about 125ml/1/2 cup) of simmering stock to rice mixture and stir constantly with a wooden spoon until the liquid is completely absorbed. Continue to add the stock, a ladleful at a time, stirring constantly. Allow the liquid to be absorbed before adding more. Cook for a total of 20 minutes or until rice is tender yet firm to the bite and risotto is creamy.
4. Add peas and cook, stirring, for 2 minutes or until bright green and heated through. Remove from the heat and stir in parsley. Taste and season with salt and pepper. Transfer to a heatproof bowl and set aside for 1 hour to cool. Cover with plastic wrap and place in the fridge for 3 hours to chill.
5. Add the breadcrumbs and egg to the risotto mixture and stir until well combined. Divide into 12 equal portions and shape each into a round 7cm patty. (To freeze the patties, see To Freeze, below.)
6. Heat 2 tsp of the extra oil in a large non-stick frying pan over medium-high heat. Add half of the patties and cook, uncovered, for 3-4 minutes each side or until golden and heated through. Transfer to a large plate lined with paper towel to drain. Repeat with the remaining oil and patties.
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