Frittata Risotto

Ingredients
4-6 tablespoons butter
1 onion, finely chopped
300g arborio rice
125ml white wine
1.2 litres chicken stock
85g grated cheese
1 large red onion, finely chopped

1 red pepper, chopped

1 garlic clove, crushed

3-4 sun dried tomatoes, finely shredded

2 tablespoons flat-leaved parsley or basil

60g grated cheese

Method
1. Heat 2 tablespoons butter, ad the onion and cook for 2 minutes until just beginning to soften - add the rice and cook for another 2 minutes until rice is translucent and well coated with butter.
2. Pour in the wine, and gradually add the stock, stirring constantly, until all the liquid is absorbed - this should take c.25 minutes.
3. Remove from heat, stir in the remaining butter and 85g cheese - allow to cool.

4. Fry off the onion and red pepper for 3-4 minutes until vegetables are soft - add the garlic and sun-dried tomatoes and cook for another 2 minutes - remove from heat and stir in the herbs - cool slightly.

5. Break up cooked risotto, and stir in vegetable mixture with half the additional cheese.

6. Heat some oil in a frying pan, remove from heat and spoon in the risotto mixture, pressing it into an even cake-like layer about 2.5cm thick - return to the heat and cook for about 4 minutes until crisp and brown on the bottom.

7. With a palette knife loosen the edges and give the pan a shake - slide the frittata onto a large plate, invert frying pan over the frittata and holding both firmly together, flip them over.  Return to the heat, drizzling some oil round the edge of the frittata, gently pulling the edges towards the centre with the palette knife - cook for 1-2 minutes to seal the bottom, then slide onto a serving plate.

8. Sprinkle the top with the remaining cheese - cut into wedges and serve (serves 4-6)

Status

Untried