Crisp shrimp risotto cakes with tomato and radish salad

by

Galton Blackiston

Ingredients

Risotto cake

1.2l vegetable stock

50g of salted butter

2 shallots, finely chopped

2 garlic cloves, chopped

250g of Arborio risotto rice

4 tbsp of white wine

250g of brown shrimp, peeled

75g of petit pois

25g of Parmesan, grated

3 tbsp of chives, chopped

salt

black pepper, freshly ground

150g of Panko breadcrumbs

1 tbsp of olive oil

1 egg

6 tbsp of milk

Tomato and radish salad

5 large ripe tomatoes, roughly chopped

18 radishes, cut into quarters

6 spring onions, trimmed and cut into thick slices on the diagonal

1 tsp Dijon mustard

2 tbsp of red wine vinegar

1/2 lemon, juice only

6 tbsp of olive oil

1 shallot, finely chopped

salt

black pepper, freshly ground

Method

1

For the risotto cake, pour the vegetable stock into a pan. Heat to barely simmering, then keep warm over a low heat

1.2l vegetable stock

2

Heat the butter in a large frying pan over a medium heat. When the butter is foaming, add the shallots and garlic and fry for 2-3 minutes, or until softened. Add the rice and cook for 1-2 minutes, stirring continuously, until the grains are translucent and coated in the butter

50g of salted butter

2 garlic cloves

250g of Arborio risotto rice

2 shallots

3

Add the white wine and simmer, stirring continuously, until most of it has evaporated. Add a ladle of the warm stock and stir it into the rice. Simmer gently, stirring regularly, until all of the liquid has been absorbed by the rice, then add another ladle of stock. Continue adding the stock and stirring until the rice is just tender and the mixture is creamy. You may not need to use all the stock

4 tbsp of white wine

4

Stir in the brown shrimps and petits pois and continue to cook until completely warmed through. Stir in the Parmesan and chopped chives, then season, to taste, with salt and freshly ground black pepper

250g of brown shrimp

75g of petit pois

25g of Parmesan

3 tbsp of chives

salt

black pepper

5

Remove the risotto from the heat and set aside to cool. When the risotto has completely cooled, chill in the fridge

6

Whisk together the egg and 6 tablespoons of milk and pour the mixture into a bowl. Sprinkle the Panko breadcrumbs onto a plate. Line a baking tray with greaseproof paper

1 egg

6 tbsp of milk

150g of Panko breadcrumbs

7

Divide the chilled risotto into 12 equal portions (loosen the mixture with a little hot water before dividing, if necessary). Using wet hands, roll the risotto portions into balls, then flatten

8

Dip each risotto cake first into the egg and milk mixture, then dredge in the Panko breadcrumbs until completely coated, then place them onto the prepared baking tray. When all the risotto cakes have been coated and placed onto the baking tray, cover the tray with cling film and chill in the fridge until needed

9

To make the tomato and radish salad, in a bowl, mix together the tomatoes, radishes and spring onions

5 large ripe tomatoes

6 spring onions

18 radishes

10

In a separate bowl, whisk together the mustard, red wine vinegar and lemon juice until well combined. Whisk in the olive oil, then add the chopped shallot. Season, to taste, with salt and freshly ground black pepper

1 tsp Dijon mustard

2 tbsp of red wine vinegar

1/2 lemon

6 tbsp of olive oil

1 shallot

salt

black pepper

11

Drizzle two-thirds of the dressing mixture over the salad ingredients and stir well to coat the salad. Set aside

12

Heat a large, heavy-based frying pan over a medium heat and add the olive oil. When the oil is smoking, add the risotto cakes in batches and fry for 4-5 minutes on each side, or until crisp and golden-brown on both sides and completely warmed through

1 tbsp of olive oil

13

To serve, place two risotto cakes into the centre of each of six serving plates and pile the dressed tomato and radish salad alongside. Drizzle the remaining dressing around the edge of the plates