Name: Rubble & squeak
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: Serves: 4
Ingredients: 280 g/10 oz/1½ cups risotto rice, rinsed and drained; 75 g/2½ oz/5 tbsp butter; 80 g/2¾ oz/heaped 1 cup freshly grated Parmesan cheese; 1.2 litres/40 fl oz/5 cups hot chicken stock; salt and freshly ground black pepper; 1 tbsp chopped parsley leaves; 1 egg, lightly beaten; 4 tbsp ground rice, plus extra for dusting; 1 tsp chopped dill, plus extra to serve; 350 g/12 oz salmon fillet, finely sliced; 8 saffron strands; olive oil, for frying; 1 tbsp snipped chives; 1 onion, finely chopped

Preparation info

Serves:
4

Difficulty
Medium
Ready in
1 hr 5

Appears in

Pimp My Rice

By Nisha Katona

Published 2017

About

A control-freaky Italian student housemate of mine put much effort into his rarely successful evenings of wooing. Clothed in Armani lounge gear, in a fog of Old Spice, he would create his glory dishes of smooth-as-Barry-White risotto served with a crisp green salad.

It was the morning after that excited me most. Usually in a haze of thwarted amour, he would transform his misfired risottos into the most stunning rubble and squeak cakes. ‘It’s what my mamma taught me,’ he flounced – i