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Chicken Risotto Cake Recipe

by Global Cookbook

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

1. 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.
2. 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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