Vegetable broth, approximately 32 oz
1 leek, chopped
2 tbsp of Handsome Carver’s Chipotle Peanut Butter (if peanut butter has separated use the oil for a great flavor-adding ingredient)
1 ½ cups risotto rice (or substitute brown rice)
5 tbsp grated Parmigiano Reggiano cheese
¾ cup butter
Optional: 1 tsp saffron
Makes 12 rice cakes
Pre-heat oven to 365°F.
Heat up the vegetable broth in a sauce pan and set aside. In a large fry pan heat olive oil and then add the chopped leek. Cook until leek is brown; remove from pan and set aside.
In the same large fry pan, add some oil from the Handsome Carver’s Chipotle Peanut Butter jar (or olive oil if the oil has not separated) and toast the risotto. Add enough warm broth until the risotto is completely immersed in it. Cook with high heat stirring frequently. Continue adding broth as it becomes absorbed in the risotto until risotto is done. At about halfway through the risotto cooking time, add the saffron (optional). Make sure it doesn’t dry up; if needed, add more warm broth. When risotto is done add and combine the chopped leek and salt to taste.
Turn heat off and add the parmesan cheese, butter and Handsome Carver’s Chipotle Peanut Butter. Stir until well combined and creamy.
Place baking paper on a tray with tall edges, then pour the risotto until about 1 inch tall. Let it cool down. Use a food ring mold to shape mixture into 12 discs of 3″/3,5″ diameter.
In a lightly butter a fry pan, lightly brown the discs on both sides. Place the discs on a baking tray with baking paper previously unrolled to cover its surface, sprinkle them with grated Parmigiano Reggiano and bake for 15 min, or until the cheese melts.
Recipe courtesy of Lady Chef in High Heels Annalisa Faglioni