The Cooking Road Map

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Risotto Cake

preparation time: 20 mins

cooking time: 50 mins

serves 6


  • 1 tbsp olive oil
  • 2 garlic cloves, crushed
  • 1 cup arborio rice
  • 1/2 cup white wine
  • 3 1/2 cups hot chicken stock
  • 1 cup grated parmesan
  • 2 eggs


  1. heat oil in a heavy-based pan over a low heat. add garlic and rice and cook, stirring, for 1 minute. stir in wine. add a ladleful of stock and cook, stirring occasionally, until absorbed. repeat with remaining stock
  2. preheat oven to 180 degree Celsius. line base and sides of a 20cm round springform tin with baking paper. remove rice mixture from heat, cover with a lid and stand for 10 minutes. remove lid and stir through half of the parmesan and both eggs until combined. spread mixture into tin, smooth top and sprinkle with remaining parmesan.
  3. bake for 35-40 minutes until golden. allow to cool slightly, then cut into wedges to serve.

source: better homes and gardens 2008



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