Breadcrumbed White Onion and Collier’s Cheddar Risotto Cake with a Radicchio and Chicory Salad and Honey

Colliers Cheese Breadcrumbed White Onion and Collier’s Cheddar Risotto Cake with a Radicchio and Chicory Salad and Honey

Prep Time:30 min

Cook Time: 25 min

Serves: 6 - 8

The savoury flavour of the cheddar and onion is perfectly paired with the sweetness of the honey salad and makes a great addition to any tea table or Winter menu.


1 Large head of Chicory
1 Large head of Radicchio
1 tablespoon finely chopped chives
10ml Olive Oil & Squeeze of lemon juice for dressing

For the risotto cake

180g Risotto Rice
550ml Chicken Stock
175g Collier's Cheddar – Grated
1 Clove of garlic – Peeled and finely chopped
2 White Onions – Peeled and finely chopped
1 Small bunch of flat leaf parsley finely chopped
20m Olive Oil
Sea salt for seasoning
100ml Rape seed oil for shallow frying

For the breadcrumbing

100g Panko Breadcrumbs
100g Flour
2 Eggs beaten


  1. Heat 20ml of Olive Oil in a heavy bottomed saucepan.
  2. Bring the Chicken stock to the boil
  3. Soften the garlic, onion and parsley in the olive oil without colour. Cook for 3-4 minutes. Add the rice to the above and ‘toast’ in the oil for 2 – 3 minutes until it has a slightly translucent appearance. Add the stock and cook the rice until all the stock has been absorbed and the rice is firm to the bite but not raw in the middle of the grain. Add the Collier’s Cheddar, combine, season and pour onto a shallow cling filmed tray approximately 2cm in depth. Cover with cling film and allow to fully cool in the fridge.
  4. Put the breadcrumbs, flour and beaten egg into three separate trays. Cut the risotto cake into the desired portions and pass each through the three trays ensuring every time that they are completely covered before the next tray.
  5. Heat 100ml of rape seed oil in a shallow frying pan and fry the breadcrumbed risotto cakes on all sides until they are golden brown in colour. Place the golden brown risotto cakes into an oven at 180˚C for 4-5 minutes.
  6. Toss the salad leaves in a little olive oil and lemon juice, adding the chopped chives and salt and pepper to taste. Place the hot risotto cake with some salad on a plate and drizzle with a little honey.
Colliers Cheese

This recipe uses Collier's Grated

That great Colliers taste in a convenient grated format.

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