SUMMER CRISPY GOATS CHEESE RISOTTO CAKE
PREP/COOKING TIME: 1 HOUR (PLUS 1 HOUR OF FREEZING THE BRIE)
SERVES: 4
*Allergens: Wheat (Gluten), Milk, Egg, Sulphites
INGREDIENTS Risotto Base: 250g
METHOD To Make the Risotto Base: 1. Melt the butter in a large saucepan. 2. When the butter is foaming, add the onions and garlic and sweat down for 3 minutes. 3. Add the Arborio rice and thyme, mix well, and toast for 2 minutes. 4. On a medium high heat, add the white wine and reduce by two-thirds. 5. Begin adding stock, one ladle at a time, stirring constantly. Only add the next ladle once all the liquid has been absorbed. 6. Continue cooking and 7. Remove the pan from the heat, season with salt and pepper and transfer to a tray, spreading it into a thin layer to cool quickly. stirring until the rice is al dente, about 20 minutes.
To Make the Pickled Shallots Part One: 1. Add white wine vinegar, water, caster sugar and salt to a small pan and bring to a boil. 2. Transfer to a container and leave to cool at room temperature. Part Two: 1. Peel the shallots and slice them into 2mm thick rings, then transfer to a container. 2. Bring the pickle liquid to a boil, then pour it over the shallots. 3. Leave to cool at room temperature. To Finish: 1. Deep-fry the frozen risotto cake at 175°C for 4 minutes. 2. Transfer to an oven tray and bake at 175°C for 7 minutes. 3. In a small bowl, mix sliced tomatoes, pickled shallots, parsley, salad leaves, and flaked salt . 4. Remove the risotto cake from the oven and place it in the centre of the bowl. 5. Add the salad on top, building height for presentation. 6. Grate frozen Cricket St Thomas Goats Cheese over the top of the risotto cake, using a microplane. 7. Drizzle with a little olive oil before serving.
Arborio rice
75g 25g
Spanish onion (finely diced)
Unsalted butter
100ml 950ml
White wine
Vegetable stock
0.5g 0.5g
Fresh thyme (picked leaves)
Black pepper
1
Garlic clove (finely diced)
1g
Table salt
Risotto Cake: 200g
Cricket St Thomas Goats Cheese
680g
Risotto base
32g 48g 60g
Plain flour
Egg
Panko breadcrumbs
Pickled Shallots: 50g Shallot 60ml
8. Refrigerate immediately. 9. When chilled, refer to the risotto cake recipe. To Make the Risotto Cake: 1. Cut the Cricket St Thomas
White wine vinegar
30ml
Water
20g
Caster sugar
2g Salt To Finish (1 Portion): 2g
Goats Cheese into 50g rounds and set aside. 2. Place a 9cm pastry ring on a small square of parchment paper. 3. Add 80g of risotto base inside the ring and flatten. 4. Place the Cricket St Thomas Goats Cheese round on top, then add 90g of risotto. 5. Flatten, ensuring the cheese is fully enclosed in rice. Repeat until all risotto is used. 6. Freeze for 1 hour. 7. Set up a pane station with flour, eggs, and panko breadcrumbs. 8. Coat each frozen risotto cake in flour, then egg, then breadcrumbs. 9. Transfer to a lined tray and freeze until needed.
Cricket St Thomas Goats Cheese (Frozen as a large block)
1
Risotto Cake
30g 10g
Baby plum tomatoes
Pickled shallots
1g 5g
Parsley
Salad leaves Pinch of flaked salt Light drizzle of olive oil
Available in 1.1Kg RW
| CRICKET ST THOMAS - SEASONALLY BRITISH MENUS 18
ISSUE N 0 3 2025 | 19
Available in 100g
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