Chestnut, Onion and Brussels Sprout Risotto Cake with Brandy Herb Butter

Name: Chestnut, Onion and Brussels Sprout Risotto Cake with Brandy Herb Butter
Yield: Serves 4-6
Cuisine: United Kingdom
Ingredients: 225 g (8 oz) fresh white breadcrumbs; 2-3 eggs, beaten; 3 tablespoons plain flour; Salt and freshly ground black pepper; 50-75 g (2(3 oz) shelled chestnuts, chopped; 2 tablespoons freshly grated Parmesan; 4 onions, finely chopped; 1.2 litres (2 pints) Vegetable Stock, hot; 100 g (4 oz) unsalted butter; About 20 fresh sage leaves; Oil for deep-frying; 225 g (8 oz) Arborio rice; 25-50 g (1(2 oz) unsalted butter; Flour for dusting; 300 ml (10 fl oz) Vegetable Stock; 225 g (8 oz) Brussels sprouts, finely shredded; 2 tablespoons brandy; ½ teaspoon chopped fresh flatleaf parsley; A pinch of cayenne pepper; 1 tablespoon chopped shallots

Preparation info

Serves
4-6

Difficulty
Medium

Appears in

Open Rhodes Around Britain

By Gary Rhodes

Published 1996

About

The real feature of this dish is it is completely vegetarian but has a good Christmas feel and taste. It’s also great for a complete Boxing Day meal using up all the Christmas leftovers.

You can make the risotto cakes well in advance and breadcrumb them ready for frying. Or you can just serve all your friends with a large bowl of Christmas risotto and a mixed salad. In the risotto, you can shred up some left-over cooked turkey, bacon rashers and chipolatas and add them to the finish

Ingredients

Europe
United Kingdom
Main course
Christmas
Vegetarian

Ingredients

Method