1. In a thick bottomed pot, on an a medium high heat, melt the butter in olive oil, then add the very finely chopped onion and sweat without colour. Add water if needed.
2. Add rice and stir for a minute, coating the grains in the oil & onion mixture. Deglaze with half the wine & a veg pot and cook to evaporate the liquid.
3. Once evaporated, add the remaining wine and cook out until most of the moisture has evaporated. Then add the last stock pot to the boiling water and repeat the process of adding liquid and cooking out the moisture to leave a sticky, creamy risotto cooked al dente. It should be dry and sticky at this point
4. Remove from the stove and add the Parmesan while the rice is still hot. Mix to thoroughly coat the risotto with cheese. Taste & Season as required.
5. Pour out onto a baking tray lined with greaseproof paper and allow to totally cool to room temperature.
6. While the rice is cooling, mix the goats cheese, sundried tomato and basil into a dry paste. Using a measuring teaspoon or melon baller, measure out 8 balls of goats cheese.
7. Once the rice has cooled, place enough rice into the cutter mould to fill half of it, make a small indentation in the middle and add one of the goats cheese balls. Cover again with risotto rice & press down to form a rice cake. Demould & tray up 8 of the cakes on greaseproof paper and refrigerate to set.
8. Prepare your crumbing mix of egg & milk (whisked together) in one container, flour in another and finally the Panko bread crumbs in the third container.
9. Crumb the risotto cakes in the flour first, then the egg mix and lastly the breadcrumbs as demonstrated. Recoat if you have any missed spots on the cakes.
10. Refrigerate again while you heat your oil to 180 degrees C?. Deep fry until golden brown and allow to drain on kitchen towel. Season.
11. Serve two per portion on a little basil pesto for extra flavour, garnish & enjoy!
