Creamy risotto layer cake

Name: Creamy risotto layer cake
Prep time: 2 h 55 min
Cook time: 2 h 55 min
Total time: 2 h 55 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 4 Tbsps olive oil; 300 grams shallot, half chopped, the rest thinly sliced; 2 garlic cloves, crushed; 500 grams pack risotto rice (we used arborio); 200 milliliters white wine; 50 grams about butter; 100 grams vegetarian parmesan -style cheese, finely grated (we used Twineham Grange Itlaian-style cheese); 1 large butternut squash (about 1.2kg 2lb 10oz unprepped weight), peeled and cut into small cubes; 200 grams pack vacuum-packed chestnut, roughly chopped; 100 grams pack pine nut, toasted; 1 small bunch sage, chopped; 2 sprigs rosemary, finely chopped; 2 Savoy cabbages (you only need the outside leaves); 250 grams mascarpone; 1 4l/2-2½ pts hot vegetable stock

If you want to add more Mediterranean recipes to your collection, Creamy risotto layer cake might be If you have vegetarian parmesan -style cheese, savoy cabbages, garlic cloves, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 2 hours and 55 minutes. If you like this recipe, you might also like recipes such as Creamy risotto layer cake, 3 Layer Strawberry Cake with Creamy Vanilla Frosting, and Pumpkin Layer Cake with Creamy Cinnamon Whip.

Instructions

Heat 2 tbsp oil in a large pan and fry the chopped shallots over a low heat for 10 mins until well softened.

Ingredients you will need

Shallot

Cooking Oil

Equipment you will use

Frying Pan

Add the garlic, cook for another min, then tip in the rice. Stir the rice until coated in the oil, and keep stirring until the grains are really hot and starting to hiss.

Ingredients you will need

Garlic

Grains

Rice

Cooking Oil

Pour in the wine and stir. Once its almost all been absorbed, start adding the stock, a ladle at a time, allowing each ladleful to absorb before adding the next. Stir in a good knob of butter and 25g of the vegetarian Parmesan and season to taste. Tip onto a large baking tray and spread out so that it cools quickly (see Know-how, below). Once cool, keep covered in the fridge. Can be cooked and cooled up to 2 days ahead.

Ingredients you will need

Vegetarian Parmesan

Butter

Spread

Stock

Wine

Equipment you will use

Baking Pan

Ladle

Heat oven to 200C/fan 180C/gas

Equipment you will use

Oven

Tip the squash into a roasting pan. Toss with 1 tbsp oil and roast for about 30 mins until softened and golden, turning it occasionally. Meanwhile, melt another knob of butter in a frying pan, add 1 tbsp oil, then fry the sliced shallots until softened and dark golden, about 15 mins. Stir in the chestnuts, pine nuts and herbs, season, then cook for another 2 mins until heated through.

Ingredients you will need

Chestnuts

Pine Nuts

Shallot

Butter

Squash

Herbs

Cooking Oil

Equipment you will use

Roasting Pan

Mix with the roasted squash. Can be made up to 2 days ahead.

Ingredients you will need

Squash

Bring a large pan of salted water to the boil.

Ingredients you will need

Water

Equipment you will use

Frying Pan

Remove any tough outer leaves from the cabbage, then separate the large green leaves from the heads. Youll need about 1

Ingredients you will need

Cabbage

Blanch for 2 mins or until just tender, then plunge into cold water and drain.

Ingredients you will need

Water

Line a 23cm springform cake tin with cling film (or, if reheating in the oven, just butter the tin liberally), then line with most of the cabbage leaves, overlapping slightly and leaving an overhanging edge.

Ingredients you will need

Cabbage

Butter

Equipment you will use

Cake Form

Oven

Mix the remaining vegetarian Parmesan and the mascarpone together, seasoning well with salt and pepper. Spoon half the risotto into the tin (if youve chilled the risotto overnight, itll need breaking up a little with a fork), then top with the squash mix. Spoon the mascarpone mix over the top, then finish with a second layer of risotto, pressing in firmly.

Ingredients you will need

Vegetarian Parmesan

Salt And Pepper

Mascarpone

Seasoning

Squash

Fold the overhanging edges of the cabbage over the risotto and then seal it in with the remaining leaves. Cover with the overhanging cling film; weight down with a dinner plate. Can be made up to 2 days ahead (if risotto is cooked, cooled and layered on the day).

Ingredients you will need

Cabbage

To reheat, turn the cake (still in its cling film) out of the tin onto a microwave-proof plate and cook on Medium for 10 mins or until piping hot throughout. (Microwaving will give you the best results as it keeps the cabbage green and vibrant.) To reheat in the oven, leave the cake in its tin, cover with buttered foil and heat for 30 mins at 180C/fan 160C/gas 4 until hot through.

Ingredients you will need

Cabbage

Equipment you will use

Microwave

Aluminum Foil

Oven

Equipment

Ingredients

Servings:

4Tbsps

olive oil 300grams

shallot, half chopped, the rest thinly sliced 2

garlic cloves, crushed 500grams

pack risotto rice (we used arborio)200milliliters

white wine 50grams

about butter 100grams

vegetarian parmesan -style cheese, finely grated (we used Twineham Grange Itlaian-style cheese)1large

butternut squash (about 1.2kg 2lb 10oz unprepped weight), peeled and cut into small cubes 200grams

pack vacuum-packed chestnut, roughly chopped 100grams

pack pine nut, toasted 1small bunch

sage, chopped 2sprigs

rosemary, finely chopped 2

Savoy cabbages (you only need the outside leaves)250grams

mascarpone 1

4l/2-2½ pts hot vegetable stock

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are great choices for Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.