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Mozzarella and ham risotto cakes

45 minutes

Mozzarella and ham risotto cakes

By Phillippa Cheifitz

Serves 10 to 12 cakes

Difficulty Easy

Prep Time 30 minutes

Cooking Time 45 minutes

Ingredients

200 g risotto rice
2 cups chicken stock
Sea salt and freshly ground black pepper
70 g soft mozzarella, cut into cubes
70 g Parma ham, thinly sliced
1 egg, beaten, for dipping
Polenta, for coating
Cooking olive oil, for frying

Method

In a saucepan over a medium heat, cook the rice in the stock for 20 minutes, or until the liquid is absorbed and the rice tender. Allow to cool then check seasoning.
With wet hands, form the rice into balls, burying a cube of mozzarella in the middle of each. Shape into a flat cake, still using wet hands.
Wrap a thin strip of ham around each cake. Dip in beaten egg then in polenta and fry gently in cooking olive oil until crisp and golden and the cheese molten.

Cook’s notes: Serve these tasty cakes on a bed of lightly dressed butter lettuce leaves or draped in Napoletana sauce as part of a tapas selection.

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Mozzarella and ham risotto cakes

Ingredients

Method