Risotto Cakes With Shrimp & Tomato Radish Salad - Great British Chefs

Ingredients

• 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)
• 1 tbsp of olive oil
• 1 egg
• 6 tbsp of milk
• 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