SUMMER CRISPY GOAT’S CHEESE RISOTTO CAKE
COOKING TIME 15 MINS
SERVES 1
PREP TIME 45M (PLUS 1H OF FREEZING)
*Allergens: Wheat, Milk, Egg, Sulphites
INGREDIENTS 2g
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 risotto 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 stirring until the rice is al dente, about 20 minutes. 7. Remove the pan from the heat, season and transfer to a tray, spreading it into a thin layer to cool quickly.
Cricket St Thomas Goats Cheese (Frozen as a large block)
To Make the Pickled Shallots Part One: 1. Add white wine, 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 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. Add the salad on top, building height for presentation. 5. Grate frozen Cricket St Thomas Goats Cheese over the top of the risotto cake, using a microplane. 6. Drizzle with a little olive oil before serving.
1
Risotto Cake
30g 10g
Baby plum tomatoes
Pickled shallots
1g 5g
Parsley
Salad leaves Pinch of flaked salt Light drizzle of olive oil
Risotto Base: 250g
Arborio rice
75g 25g
Spanish onion Unsalted butter
100g 950g 0.5g 0.5g
White wine
Vegetable stock
Fresh thyme Black pepper
1g
Table salt
Risotto Cake: 50g
8. Refrigerate immediately. 9. When chilled, refer to the risotto cake recipe. To Make the Risotto Cake: 1. In a medium saucepan,
Cricket St Thomas Goats Cheese
170g
Risotto base
8g
Plain flour
12g 15g
Egg
add the onions, ginger, and mustard seeds, and sweat down for 2 minutes. 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.
Panko breadcrumbs
Pickled Shallots: 50g Shallot 60g
White wine vinegar
30g 20g
Water
Caster sugar
2g
Salt
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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