Ingredients

• 1 onion, peeled and finely chopped
• 1 tblsp oil
• 25 grams butter
• 2 cups short-grain rice
• 1 cup dry white wine
• 2 cups boiling chicken stock
• large pinch of saffron
• 1 cup freshly grated Parmesan cheese
• 2 eggs
• 1½ cups dried white breadcrumbs
• clarified butter to pan-fry

Method

1. Place the onion, oil and butter in a large flat-based microwave-proof dish. Cover and microwave on full power for 4 minutes.
2. Stir in the rice, cover and microwave on full power for 1 1/2 minutes.
3. Add the wine, first measure of chicken stock and saffron and stir well to combine. Microwave on full power for 10 minutes.
4. Stir in the remaining chicken stock and microwave on full power for a further 5 minutes, or until the rice is tender and creamy. Stir in the Parmesan cheese and allow to cool.
5. Beat in the eggs. Shape ½ cups of the mixture into cakes about 6cm in diameter. Toss in dried breadcrumbs. Pan fry in clarified butter in a hot pan until crisp, golden and hot.