White Onion and Colliers Cheddar Risotto Cake

White Onion and Colliers Cheddar Risotto Cakes with Grilled Bitter Leaves


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.


The Hardwick, Abergavenny, Wales


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.


The Hardwick, Abergavenny, Wales


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.


Salt Roast Mixed Beets on Grilled Winter Leaves with local Abergavenny Goats Cheese Sauce,Pine Nuts & Balsamic

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.


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risotto, risotto cakes, risotto patties, risotto burgers, cheese risotto cakes, cheese risotto, patties, burgers, vegetarian pate
Main course
Mediterranean, Vegetarian
Yield: 6-8 risotto cakes

White Onion and Colliers Cheddar Risotto Cake

A crispy breaded risotto cakes flavoured with powerful Welsh Colliers cheddar. An elegant vegetarian main course.
prep time: 15 minscook time: 35 minstotal time: 50 mins

ingredients


  • 100ml rapeseed oil
  • 2 white onions, peeled and finely chopped
  • 1 clove of garlic, peeled and finely chopped
  • a small bunch of flat leaf parsley, finely chopped
  • 180g arborio rice
  • 550 ml vegetable stock
  • 175g Collier's Welsh Cheddar
  • a good grinding of salt
  • 100g panko breadcrumbs
  • 100g plain flour
  • 2 large eggs, beaten
  • 1 tbsp olive oil

instructions


  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 mixture into 6 - 8 cakes 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!

NOTES:

Nutritional values and calories are for 8 risotto cakes.
calories
336
fat (grams)
15.8
sat. fat (grams)
2.6
carbs (grams)
47.2
protein (grams)
11.1
sugar (grams)
5.4
Created using The Recipes Generator


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Related - Field Mushroom and Artichoke Risotto

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Vegetarian White Onion and Colliers Cheddar Risotto Cakes with Grilled Bitter Leaves and a herby dressing


What should I serve risotto cakes with?


You can serve the risotto cakes simply with some grilled bitter salad leaves drizzled with a herby green sauce as Stephen did or you could serve them with potato wedges and salad.




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.

18 comments

  1. Wow that sounds like a lovely place. I love the recipe, reminds me of arancini, which I love!

    Sus // roughmeasures.com

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    Replies
    1. Yes you are right, it does. I never thought about that. I think these risotto cakes would be good with a tomato sauce too.

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  2. Oh wow, risotto cakes sound so good!!

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    Replies
    1. Thanks Jenn, although I can't take credit for these particular risotto cakes.

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  3. It looks lovely there! And that salt beet salad sounds fab. I'll have to try these risotto cakes - they sound sooo good.

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    Replies
    1. It was, I'd definitely go back with Cooper and Graham. Some gorgeous countryside to explore there too as well as the wonderful rooms and yummy food.

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  4. Looks like a lovely part of the world, and the whole experience (cheese! nice smells!) is right up my street. Any time you need a partner in crime, let me know!

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    Replies
    1. It's gorgeous down there Kellie. Oh yes sounds like a plan :)

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  5. Gosh that does look good, love a risotto cake and of course...cheese - yum!

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    Replies
    1. Yes it is a rather tasty dish and simpler than I thought it would be.

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  6. What a glorious recipe Jac, the kind of thing i'd love to make next time we have people over for dinner. Looks like you had a lovely time in Wales, what a fab place to stay.

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    Replies
    1. I did it's gorgeous there and the Colliers team were really nice.

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  7. By sheer coincidence I picked up some Colliers when I was shopping last week, fabulous flavour - I do love a good Welsh cheese - so does my Welsh man ;-) I'm intrigued by grilled leaves, can't wait to hear more.

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    Replies
    1. It's great cheese and yes the grilled leaves were really good.

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  8. Ooh love a good cheese and that risotto cake looks rather wonderful too, especially accompanied by those cheeky sweet potato wedges.

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    Replies
    1. Yes the potato wedges are the perfect side for this.

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I love reading comments, so thank you for taking the time to leave one. Unfortunately, I'm bombarded with spam, so I've turned on comment moderation. I'll publish your comments as soon as I can and respond to them. Don't panic, they will disappear when you hit publish. Jac x

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