Risotto cakes

Ingredients

Extra vergin olive oil  

 ½ onion, finely chopped

1 clove garlic, minced

75ml dry white wine

140gr risotto rice, like arborio or carnaroli

450ml hot chicken or vegtable stock 

1 tbsp freshly grated parmesan cheese

basil leaves

sea salt and freshly ground black pepper

Preparation method

Warm the oil  in a large heavy saucepan and add the chopped onion and garlic. Cook gently for about 5 minutes until soft but not colored. Pour in the wine and boil hard to reduce until the liquid has nearly evaporated.

Stir in the rice to coat. Add a ladleful of stock and simmer, stirring, until it has been mostly absorbed. Continue cooking and adding the stock, a ladleful at a time, until all the stock has been absorbed, about 20 minutes.

The rice should be tender and creamy but still have some bite to it. Taste and season with salt and pepper and stir in the parmesan.

Serve immediately