Risotto cakes with pancetta and a poached egg recipe
Make a basic risotto recipe and if you have leftovers make these risotto cakes and serve them with crispy pancetta and a poached egg.
Ingredients
- 1 tbsp olive oil
- 50g butter
- 1 onion, finely chopped
- ½ tsp saffron strands
- 300g arborio or carnaroli risotto rice
- 150ml dry white wine
- 1 litre fresh vegetable or chicken stock
- 75g vegetarian Parmesan, grated
- Flour, seasoned with salt and pepper
- Oil, for frying
- Crispy pancetta, to serve
- Poached eggs, to serve
More Like This
Risotto Cakes
bigoven.com
Risotto Cakes – Itinerant Chef
itinerantchef.com
Risotto Cakes - mds.CulinaryMedicine.org
staging.mds.culinarymedicine.org
Easy Baked Risotto | FoodFlakes.com
foodflakes.com
Best Basic Risotto Recipe
foodrepublic.com
Easy Risotto Recipe
joanneweir.com
Crispy Fried Risotto Cakes - Mr. Cook
mrcook.app
Poached Egg Paradise: Risotto Alla Carbonara
foodrepublic.com