Orange and coconut cupcakes
( SERVES 12 )

NZ Woman's Weekly 24/5/2009

Your
Rating:

Ratings: No ratings yet

(You can click on ingredients to see more related recipes)

25 g	Butter, melted
2 tbsp	Orange juice
2 cups	Icing sugar
¼ cup	Pistachio nuts, finely chopped
2 tbsp	Oranges, finely grated rind

Heat stock in a small saucepan. Heat a large, heavy-based saucepan. Add oil, then onion.
Cook over a medium heat for 8 to 10 minutes until onion is softened but not coloured.
Stir in garlic and rice and cook for 2 minutes to toast but not brown.
Add wine and simmer to reduce liquid almost completely.
Add a cup of hot stock and stir until liquid is again well-reduced and the mixture is nearly dry.
Repeat, adding stock until it has all been absorbed (this whole process takes 15 to 20 minutes).
Grains of rice should be just tender to the bite but still a little firm in the centre.
Stir in parmesan and season with salt and pepper to taste. Spread over a tray and leave to cool completely.
Shape risotto mixture into 18 patties or cakes.
Heat a nonstick frying pan, add a film of oil and fry risotto cakes in two to three batches for 2 to 3 minutes on each side until golden brown.
Keep warm in a medium oven while cooking remaining cakes.

FoodHub