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Receta Chicken Risotto Cake
by Global Cookbook

Chicken Risotto Cake
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Ingredientes

  • 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

Direcciones

  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.