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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.
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
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