Name: Lemon and dill risotto cakes
Cook time: 80 min
Total time: 80 min
Yield: 6
Ingredients: 2 cup (500ml) vegetable stock; 3 cup (750ml) water; 1 tablespoon olive oil; 1 medium_piece (150g) brown onion, chopped finely; 2 clove garlic, crushed; 2 cup (400g) arborio rice; 1 cup (250ml) dry white wine; 1 tablespoon lemon rind, finely grated; 2 tablespoon fresh dill, finely chopped; 2 (400g) radicchio, chopped coarsely; 1 tablespoon lemon juice; 2 tablespoon fresh dill, finely chopped; 1 tablespoon olive oil; 1 tablespoon cider vinegar; 1 tablespoon dijon mustard

Ingredients

2 cup (500ml) vegetable stock

3 cup (750ml) water

1 tablespoon olive oil

1 medium_piece (150g) brown onion, chopped finely

2 clove garlic, crushed

2 cup (400g) arborio rice

1 cup (250ml) dry white wine

1 tablespoon lemon rind, finely grated

2 tablespoon fresh dill, finely chopped

2 (400g) radicchio, chopped coarsely

1 tablespoon lemon juice

2 tablespoon fresh dill, finely chopped

1 tablespoon olive oil

1 tablespoon cider vinegar

1 tablespoon dijon mustard

Method

1.Place stock and the water in medium saucepan, bring to a boil. Reduce heat, simmer, covered.

2.Meanwhile, heat oil in large saucepan, cook onion and garlic, stirring, until soft. Add rice, stir to coat rice in onion mixture. Add wine, cook, stirring, until liquid is absorbed. Add ½ cup of the simmering stock, cook, stirring, over low heat until stock is absorbed. Continue adding stock, in ½-cup batches, stirring, until stock is absorbed after each addition. Total cooking time should be about 35 minutes or until rice is tender. Stir in rind and dill. Cool risotto 10 minutes. Cover, refrigerate 2 hours.

3.Combine ingredients for lemon dill dressing in small bowl.

4.Shape risotto into 18 risotto cakes. Heat large lightly oiled frying pan, cook cakes, in batches, until browned lightly both sides. Cover to keep warm.

5.Cook radicchio, stirring, in same pan until just wilted.

6.Serve risotto cakes with radicchio, drizzled with dressing.

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