Risotto Cakes with Basil Sauce and Pancetta

It has been a while....but I'm back here....

This recipe appealed to me for one reason or another, mainly because the male member of this household isn't a big fan of risotto and I thought this was an excuse to actually make some risotto...  The result of this recipe is really nice, though it did use a lot of dishes I found, which doesn't bother me because I have an electrical appliance that washes them.  My 'cakes' didn't stay together very well - got a bit stuck on the frying pan.  Maybe after forming the cakes, put the cakes in the freezer to set for 10 minutes...

*Taken from 'COOK', a Women's Weekly publication, published 2006, page 389*

Ingredients

1/2 cup (125ml) dry white wine

1 medium brown onion, finely chopped

1 clove garlic, crushed

1 cup (200g) arborio rice

3 cups (750ml) chicken stock

2 tbs flat-leaf parsley, finely chopped

2 tbs chives, finely chopped

2 tbs Parmesan, finely grated

1 egg white, beaten lightly

4 slices pancetta (60g)

4 oak-leaf lettuce leaves

Basil Sauce

1 tsp cornflour

1 tsp water

3/4 cup (180ml) evaporated milk

2 tbs basil, finely chopped

Method

Preheat the oven to hot (220C/200C fan-forced).

Heat 2 tablespoons of the wine in a large saucepan, cook onion and garlic, stirring, about 2 minutes or until onion softens.

Add rice and remaining wine; cook, stirring, about 3 minutes or until wine reduces by half.  Stir in stock; bring to the boil.  Reduce heat; simmer, covered 15 minutes, stirring halfway through cooking.  Remove from the heat; stir in the parsley, chives and cheese. Cool 15 minutes; stir in the egg white.  Using hands, shape risotto mixture into four patties.

Place pancetta on oven tray.  Bake, uncovered, about 5 minutes or until crisp; drain on absorbent paper.  Break pancetta into pieces.

Reduce oven temperate to moderate (180C/160C fan-forced).

Cook risotto cakes in large heated lightly oiled frying pan until browned both sides.  Place cakes on oven tray; bake, uncovered, 10 minutes or until heated through.

Meanwhile, make basil sauce. 

Blend cornflour with the water in a small saucepan; stir in milk.  Stir over heat until mixture boils and thickens slightly, stir in basil.

Serve risotto cakes on lettuce leaves.  Drizzle with basil sauce; top with pancetta.

Serves 4