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How To Make Crispy Risotto Cake And Seafood Ragout

How To Make Crispy Risotto Cake And Seafood Ragout

Crispy Risotto Cake and Seafood Ragout Recipe. A combined risotto and ragout with a difference. Here the risotto is formed into small cakes and accompanied by a rich, delectable seafood ragout. Savour our Crispy Risotto Cake and Seafood Ragout recipe.


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Step 1: You will need

  • for the ragout:
  • 16 shrimps, peeled with heads
  • 400 g clams
  • 150 g calamari, cut into rings
  • 3 cloves of garlic, sliced
  • 200 g cherry tomatoes
  • 1/2 a courgette (zucchini), cut lengthways
  • 2 tbsp basil, roughly chopped
  • 2 tbsp parsley, roughly chopped
  • 60 ml white wine
  • 4 tbsp olive oil
  • 30 g butter
  • 1/2 tsp cayenne
  • 1/2 tbsp tomato purée
  • salt and pepper
  • for the risotto:
  • 250 g short grain rice
  • 500 ml water
  • 1 tsp saffron
  • 1/4 tsp cayenne
  • 3 tbsp grated parmesan
  • 50 g flour
  • 60 ml vegetable oil
  • 1 saucepan with lid
  • 1 frying pan
  • 1 deep frying pan
  • 1 wooden spoon
  • 1 spoon
  • 1 spatula
  • 1 ring 6-8cm in diameter
  • 1 tray
  • 1 small bowl of water

Step 2: Make the risotto

Add the rice to the saucepan and pour in the water. Add the saffron and cayenne pepper and season with salt. Stir the ingredients and bring the water to the boil. Once the water is boiling turn down the heat.

Place the lid over the pan and simmer for 10 to 15 minutes or until the rice has a creamy consistency. When the rice is creamy add the parmesan cheese and stir in. Remove from the heat and leave to cool for 10 minutes.

Step 3: Make the risotto cakes

Dip the metal ring in the water, place it onto the tray and spoon in some risotto. Gently push the rice down so it is 2 to 3cms deep. Carefully lift of the ring leaving a risotto cake. Use all the rice and cover each cake in flour, shaking off any excess.

Step 4: Fry the cakes

Put the frying pan on a medium to high heat. Pour in the vegetable oil and allow to heat up. Place the cakes into the frying pan and cook until crispy brown. Turn the cakes over and cook again for 3 to 5 mins. Remove and place on a tray.

Step 5: Make the seafood ragout

Place the saucepan onto a medium to hot heat and pour in the olive oil. Leave it to heat up and pour in the clams. Cook for 1 min until the clams start to open. Add the calamari, stir in and cook for 1 min.

Add the shrimps, mix in gently and cook for 30 secs. Add the garlic, the courgette and the tomatoes. Mix together and cook for 1 min. Add the tomato purée, season with salt and pepper and add the half teaspoon of cayenne pepper.

Pour in the white wine and add the butter. Stir in and cook for 2 minutes. Remove the ragout from the heat. Finally pour in the basil and the parsley and mix well.

Step 6: Serve

Place a risotto cake onto a plate and spoon on some seafood ragout. Add a little of the juice and serve immediately.