Lemon and Herb Risotto Cake

  • Servings: ”4″
  • Difficulty: ”medium”
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Lemon and Herb Risotto cake


Risotto….. Just the name alone conjures up images of silky, smooth and creamy Arborio Rice as the backdrop to a fabulous and decadent main dish and I mean seriously who does not like Risotto…… except for my daughter who says that “rice should not be creamy”. Oh well you can’t have everything.

This particular recipe comes to us from a book that quite frankly I had forgotten that I even had…… did I mention that I have somewhere round 80 cookbooks?…… and it is dedicated to nothing but RISOTTO and it contains 75 different variations of this wonderful dish.

Now I have to admit that the thought of making a Risotto cake never entered my mind…. a main dish or even Arancini most certainly…. but never a cake and as such I have not made this one nor have I ever tried it but I am sure it will be a monstrous hit.

Here’s how we do this one.

Shopping list:

  • 1 Small Leek – finely sliced
  • 2 1/2 cups Chicken stock
  • 1 cup Arborio rice or other Risotto rice
  • Grated rind of one Lemon
  • 2 Tbsp snipped fresh Chives
  • 2 Tbsp chopped Parsley
  • 3/4 cup grated Mozzarella
  • salt and fresh ground pepper

Putting it all together:

  1. Preheat oven to 400° and lightly oil a 8 1/2 inch round cake pan
  2. Put the leek in a large pan with 3 Tbsp of stock.
  3. Cook over a medium heat, stirring occasionally until softened. Stir in the rice and the remaining stock
  4. Bring to a boil. Reduce heat, cover the pan and simmer gently, stirring occasionally for about 20 minutes
  5. Stir in the lemon rind, herbs, cheese and seasoning.
  6. Spoon the mixture into the tin and bake for 30-35 minutes or until lightly browned.
  7. Let stand for 5 minutes then turn out and slice.

There you have it another “simple but tasty recipe for the grilling season and beyond”.

Until next time………..

                          Bon Appetit


The ultimate mashed potatoes


These days everyone is looking for an edge in order to make life simpler and easier whether it’s buying or selling a house, a faster and easier way to cut the lawn or how not to get caught cheating on your Income Tax….. okay that last one is a throw away ’cause we all know no one ever cheats on their Income Tax (wink wink nudge nudge).

Well Chefs/cooks are no different especially when the economy gives the general public more disposable income so they can afford to go out to eat more often. When I was working as a prep cook last year I learned this particular recipe and I have decide I am going to add it to my arsenal of side dishes that can be made quickly and still taste awesome AND can be made ahead and frozen for future dinners.


One 2 pound bag of pre-made mashed potatoes or about 8 medium sized Yukon Gold- peeled and diced (dicing them helps them to cook faster)

One package of softened plain Cream Cheese

One package Lobster Flavored Pollock (I use this because I don’t like Lobster but somehow I like this—- Go figure)

3 to 4 ounces of Chives

2 teaspoons chopped Garlic


In a large Stainless Steel bowl mix all ingredients until well incorporated and smooth.

Place in a large re-seal able bag and lay flat in the freezer. Laying it flat will take up less space.

If you are using the potatoes right away there is no harm no foul in heating them in the microwave and then adding them to whatever dish you have made.


So there you have it another “simple but tasty dish for the grilling season and beyond”

Until next time…………….

                                                    Bon Apettite