Galton Blackiston's risotto cake recipe owes something to the classic Sicilian snack arancini (fried rice balls). But his recipe features shrimp instead of the more usual beef filling, making them ideal for pescatarians as long as vegetable stock is used to cook the rice. Check out our entire collection for more fish cake recipes.
There can't be many Michelin-starred chefs who started out selling homemade cakes, biscuits and preserves on a market stall in Rye in 1979. Yet, the quietly spoken, endearingly eccentric Galton Blackiston isn't like other chefs.
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For the risotto cake, pour the vegetable stock into a pan. Heat to barely simmering, then keep warm over a low heat
1.2l vegetable stock
Heat the butter in a large frying pan over a medium heat. When the butter is foaming, add the shallots and garlic and fry for 2-3 minutes, or until softened. Add the rice and cook for 1-2 minutes, stirring continuously, until the grains are translucent and coated in the butter
50g of salted butter
2 garlic cloves
250g of Arborio risotto rice
Add the white wine and simmer, stirring continuously, until most of it has evaporated. Add a ladle of the warm stock and stir it into the rice. Simmer gently, stirring regularly, until all of the liquid has been absorbed by the rice, then add another ladle of stock. Continue adding the stock and stirring until the rice is just tender and the mixture is creamy. You may not need to use all the stock
4 tbsp of white wine
Stir in the brown shrimps and petits pois and continue to cook until completely warmed through. Stir in the Parmesan and chopped chives, then season, to taste, with salt and freshly ground black pepper
250g of brown shrimp
75g of petit pois
25g of Parmesan
3 tbsp of chives
Remove the risotto from the heat and set aside to cool. When the risotto has completely cooled, chill in the fridge
Whisk together the egg and 6 tablespoons of milk and pour the mixture into a bowl. Sprinkle the Panko breadcrumbs onto a plate. Line a baking tray with greaseproof paper
6 tbsp of milk
150g of Panko breadcrumbs
Divide the chilled risotto into 12 equal portions (loosen the mixture with a little hot water before dividing, if necessary). Using wet hands, roll the risotto portions into balls, then flatten
Dip each risotto cake first into the egg and milk mixture, then dredge in the Panko breadcrumbs until completely coated, then place them onto the prepared baking tray. When all the risotto cakes have been coated and placed onto the baking tray, cover the tray with cling film and chill in the fridge until needed
To make the tomato and radish salad, in a bowl, mix together the tomatoes, radishes and spring onions
5 large ripe tomatoes
6 spring onions
In a separate bowl, whisk together the mustard, red wine vinegar and lemon juice until well combined. Whisk in the olive oil, then add the chopped shallot. Season, to taste, with salt and freshly ground black pepper
1 tsp Dijon mustard
2 tbsp of red wine vinegar
6 tbsp of olive oil
Drizzle two-thirds of the dressing mixture over the salad ingredients and stir well to coat the salad. Set aside
Heat a large, heavy-based frying pan over a medium heat and add the olive oil.
When the oil is smoking, add the risotto cakes in batches and fry for 4-5 minutes on each side, or until crisp and golden-brown on both sides and completely warmed through
1 tbsp of olive oil
To serve, place two risotto cakes into the centre of each of six serving plates and pile the dressed tomato and radish salad alongside. Drizzle the remaining dressing around the edge of the plates
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