Inspired by a recipe in Moro: The Cookbook
For the risotto cakes:
-6 cups water
- 2 good pinches of saffron threads
- 3 Tablespoons olive oil
- 1/2 onion, chopped very fine
- 2 clove garlic, minced
- 2 cups Arborio rice
- salt and pepper to taste
For the chutney:
- 3 cups shelled pistachios
- 3 small garlic cloves, minced
- juice of 2 lemons
- 1/2 teaspoon lemon zest
- 1 cup olive oil
- 4 teaspoons orange blossom water (available at Indian spice markets)
- 1 cup parsley, roughly chopped
- ¼ cup fresh mint, roughly chopped
- salt and pepper to taste
Make the risotto at least three hours ahead of serving so it has time to set.
Line a 9×11-inch brownie pan with plastic wrap and set aside. Heat five cups of water, and throw in the saffron threads. Leave it at a gentle simmer. In a separate saucepan, gently heat the olive oil, and then add the onion. Stir until translucent, about 5 minutes; then add the garlic and cook for an additional 3 mintues. Add the rice and stir to coat thoroughly with the oil. Add a ladle of simmering saffron-water and keep stirring. Stir. Stir. Stir. When the water starts to absorb and the bottom of the pan dries out, add another ladle of water and stir some more. You will continue this method of adding water and stirring until the rice is cooked and the starch has released, about 25 minutes. When it has reached a desired consistency, season with salt & pepper to taste, and then pour the risotto into the prepared brownie pan. Refrigerate until the risotto has cemented into a mass.
Meanwhile, pulse the pistachios in a food processor until roughly chopped. Remove to a bowl and stir in remaining ingredients. If it’s too dry, add a couple of tablespoons of water to loosen. Let the flavors infuse for at least 30 minutes.
When ready to serve, remove the risotto from the refrigerator and cut into rounds with a cookie cutter or rim of a glass; place on an ungreased cookie sheet. Mound the remaining risotto in a heat proof bowl, and heat both the rounds and the bowl of risotto in a 350° oven for seven minutes.
Spoon a tablespoon of the pistachio chutney over the top of each risotto cake, and the remaining chutney over the bowl of risotto. Serve each guest a risotto cake with chutney and place the remainder on the table family style.