This white onion and cheddar risotto cake comes from Chef Stephen Terry at The Hardwick in Abergavenny. I had a great stay there last week and the food was fabulous, some great veggie dishes.
I was invited down by the nice folks at Collier's Welsh Cheddar for a little bit of background on the company, a tour around the mine and a masterclass with Chef Stephen Terry. You can read more about it in my last post where I shared the Cheesey Polenta Stephen taught us to make in the masterclass.
Stephen calls it a restaurant with rooms, but it's very luxurious with lots of nice details. Classic FM was playing softly when I entered my room. The furnishings were expensive but comfortable, with plenty of plug points and a well stocked fridge with drinks and snacks, They even have a fitted drawer with mason jars full of different teas, coffees and cookies.
The bathroom was very stylish too with delicious smelling botanical toiletries and a waterfall shower. The room smelled delicious the whole time I was there. I'm slightly regretting not buying some to bring home with me.
Stephen and his team made us very welcome. The whole place had a very relaxed feel and our masterclass was a very informal affair too.
Stephen is obviously passionate about food, but his food isn't overly fussy, just lots of good seasonal produce with great flavour. One of the thing he does do a lot of is grilling bitter salad leaves to add to salads, which is something I haven't done so far, but I'll definitely be trying. I had a great roasted salt beet salad with winter leaves and goats cheese sauce, which was mouth-wateringly good.
Another one of the veggie dishes on the menu was the White Onion and Colliers Cheddar Risotto Cake with a radicchio and chicory salad with honey.
White Onion and Colliers Cheddar Risotto Cake
A crispy breaded risotto cake flavoured with powerful Welsh Colliers cheddar. An elegant vegetarian main course.
- 180g arborio rice
- 550 ml vegetable stock
- 175g Collier's Welsh Cheddar
- 1 tbsp olive oil
- 1 clove of garlic, peeled and finely chopped
- 2 white onions, peeled and finely chopped
- a small bunch of flat leaf parsley, finely chopped
- a good grinding of salt
- 100g panko breadcrumbs
- 100g plain flour
- 2 large eggs, beaten
- 100ml rapeseed oil
1. Heat the olive oil in a heavy bottomed pan and gently saute the onion, garlic and parsley until the onion is soft.2. Add the rice and stir for a couple of minutes before adding the stock. Cook the rice until all the stock has been absorbed and the rice is firm to the bite but not raw in the middle of the grain.3. Add the cheddar, combine and season, then pour into a shallow cling filmed tray approximately 2 cm in depth. Cover with cling film and allow to fully cool in the fridge. 4. Preheat your oven to 180c/160c fan/350f/gas mark 4.5. Pour the breadcrumbs, flour and beaten egg into three separate bowls. Divide the risotto cake into desired portions and coat in the flour, egg and then breadcrumbs, ensuring each time that they are completely covered before the next tray. 6. Heat the rapeseed oil in a shallow frying pan and fry the risotto cakes on all sides until they are golden brown in colour.7. Place the golden brown risotto cakes into an oven at 180 ̊C for 4-5 minutes. 8. Enjoy!
Yield: Makes 6-8 risotto cakes
Serve your risotto cakes with a dressed salad and my paprika spiced sweet potato wedges.
Disclosure: Colliers invited me down to Wales for a visit and provided my travel and accomodation while I was there. I was not expected to write a positive review and any opinions expressed are my own.