Lemon And Dill Risotto Cakes - cooking recipe

Ingredients

2 cups vegetable stock
1 tbsp olive oil
1 medium onion, finely chopped
2 cloves garlic, crushed
2 cups arborio rice
1 cup dry white wine
1 tbsp finely grated lemon peel
2 tbsp finely chopped fresh dill
2 heads radicchio, coarsely chopped
None None FOR THE LEMON DILL DRESSING
1 tbsp lemon juice
2 tbsp finely chopped fresh dill
1 tbsp olive oil
1 tbsp cider vinegar
1 tbsp Dijon mustard

Preparation

Place stock and 3 cups water in medium saucepan; bring to a boil. Reduce heat to low; cover and simmer.
Meanwhile, heat oil in large saucepan on medium heat. Cook onion and garlic, stirring, until soft. Add rice; stir to coat rice in onion mixture. Add wine; cook, stirring, until liquid is absorbed. Add 1/2 cup of the simmering stock; cook, stirring, on low heat until stock is absorbed. Continue adding stock, in 1/2-cup batches, stirring, until stock is absorbed after each addition. Total cooking time should be about 35 mins or until rice is tender. Stir in lemon peel and dill. Cool risotto 10 mins. Cover; refrigerate 2 hours.
For the lemon dill dressing, whisk all ingredients in small bowl.
Shape risotto into 18 risotto cakes. Heat large, lightly oiled skillet on medium heat. Cook cakes, in batches, until lightly browned both sides. Cover to keep warm.
Cook radicchio, stirring, in same pan until just wilted.
Drizzle risotto cakes and radicchio with dressing.