- 3 cups vegetable stock
- 1 cup fresh carrot juice
- 1/2 cup each finely diced onion, celery and carrot
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 cup arborio rice
- salt & pepper to taste
- pinch of saffron thread, crumbed
- 1 egg
- 1/2 cup grated Parmigiano
- 1 cup fine dried bread crumbs
- vegetable or light olive oil for frying
- Heat the stock. In a separate sauce pan heat the olive oil and butter, add the finely diced vegetables and over moderate heat cook until the onions are translucent.
- Crumble in the saffron, then add the rice, salt and pepper. Stir to coat completely, then begin ladling in the warm stock. Add 1/2 cup at a time, stirring and making sure the liquid has been absorbed before adding more. Finish with the carrot juice. Rice varies so you may need more or less liquid. Unlike a traditional risotto, cook until the rice is soft and creamy all the way through, about 25 to 30 minutes.
- Remove from heat, transfer to a bowl, let cool slightly, then mix in egg and cheese. Let cool completely and refrigerate.
- Now form into patties, coat with bread crumbs and heat a generous quantity of oil in a heavy fry pan. The oil should sizzle when the risotto cakes are dropped in. Do not crowd the pan, and cook until golden brown and crisp all over, about 2 minutes per side.
- They may be kept warm in the oven while the prepared vegetables are arranged on a warm platter. Top with the crispy risotto cakes and serve. At our restaurant we garnish the cakes with crispy leeks and drizzle with white truffle oil.