serves
6
prep
30 minutes
cook
15 minutes
difficulty
Mid
serves
6
people
preparation
30
minutes
cooking
15
minutes
difficulty
Mid
level
Stream free On Demand
Use It Up Spag Bol
Watch The Full Episode Here
PG
Watch The Full Episode Here
PG
Ingredients
- 1 kg leftover, cold risotto
- 250 g – 300 g cold Bolognese sauce
- vegetable oil, for frying
- plain flour, for dusting
- 1 bulb fennel
- 3 bunches rocket
- 80 ml (⅓ cup) extra virgin olive oil
- 1 - 2 lemons, juiced
- salt and pepper, to taste
- parmesan cheese, to serve
Instructions
- Line a large tray with baking paper. Using a lightly oiled 11 cm metal ring, place enough of the cold risotto in the ring to form a base. Top with a spoonful of Bolognaise sauce, then cover with more risotto, making sure the meat is encased. Remove the ring and repeat with the remaining risotto and sauce.
- Pour 2 cm oil into a large, heavy–based frying pan and place over medium heat. Dust the rice cakes with flour on both sides, then pan fry in batches until golden on both sides.
- Meanwhile, using a mandolin, shave the fennel into a bowl. Add the rocket, then dress with olive oil, lemon juice and salt and pepper to taste.
- Plate the risotto cakes onto a serving plate, top with salad and shave a little parmesan cheese over the top.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Use It Up Spag Bol
