Friday, April 22, 2011

Caramelised Onion Risotto Cakes

At work yesterday we had a special birthday in the office and I know that Lynne has a 'savoury' tooth rather then a 'sweet' tooth so I thought these caramelised onion risotto cakes would be the perfect treat!

They were actually very easy too!

All you need is

1.5 cups of arborio rice
4.5 cups of boiling chicken stock
1 large brown onion diced
1 tbspn brown sugar
2 tbspn balsamic vinegar
1 tbspn butter
3/4 cup of parmesan
120g of mozarella cut into small cubes

In a saucepan over medium heat, combine your rice and stock and boil until all the liquid is absorbed. If the liquid is absorbed and the rice is still not cooked, just add some more.

Meanwhile in a fry pan over medium heat, cook the onion for around 10 mins or until softened. Then add balsamic and brown sugar and cook for a further 5 mins or until nice and caramelised.

When the risotto is done, stir through the onion, parmesan and butter and place in the fridge to cool for 3-4 hours.

Once the risotto is cool, pre-heat oven to 180C (fan forced) and grease a 24 hole mini muffin tray. With this recipe I got 24 mini muffins and 6 normal sized ones so you may want to grease a back up tray too!

Form the risotto into balls and push a piece of mozarella into the middle of each one. Make sure you cover the mozarella up though so it doesn't leak out during cooking.

Place the balls into the prepared muffin tray and bake for 15-20 mins or until golden.

Let the balls cool in the tray for about 15 mins and then remove. They will firm up upon cooling.

Now I prefer to serve these cold but OH prefers to heat his up so each to his own!

I hope you all have a fantastic Easter, I will be holidaying in Melbourne over the break and can't wait!

Em x

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