Fried saffron risotto cake

• A few knobs butter
• 0 Olive oil
• 2 pinches saffron
• 1 large onion
• 400g arborio rice
• 0 black pepper
• 200g white wine
• 1 litre hot chicken stock
• 2 tbsp grano padano

Step 1
Heat a knob of butter and glug of oil in a pan.

Step 2
Add the onion and a pinch of saffron and cook over a low heat for 10 minutes without colouring the onion.

Step 3
Tip in the rice, turn up the heat and stir well.

Step 4
Season the rice and keep stirring for 3 minutes, then pour in the white wine.

Step 5
Cook for a few minutes.

Step 6
Add another pinch of saffron to the hot chicken stock and add the stock to the pan, a ladle at a time.

Step 7
Stir the risotto after each addition of stock and cook for about 15-20 minutes, or until the rice is al dente.

Step 8
Take the rice off the heat and stir in a knob of butter and 1 tbsp grano padano – or to taste.

Step 9
Check the seasoning and tip into a large bowl to cool.

Step 10
To make the cake: turn up the oven to 170C/335F/gas mark 3½.

Step 11
Heat a dash of oil and a knob of butter to a nonstick frying pan.

Step 12
Spoon the cold risotto into the pan and press down to make a large cake.

Step 13
Cook over a medium heat for about 5 minutes.

Step 14
If your pan is ovenproof, put it directly in the oven for 10 minutes.

Step 15
If not, turn out the risotto cake on to a parchment-lined tray and put in the oven for 10 minutes.

Step 16
Take the pan out the oven.

Step 17
Use a spatula to make sure the rice isn’t stuck to the pan.

Step 18
Turn it out on to a serving dish.

Step 19
Sprinkle with grano padano.