Ingredients
1 tub of Paradise Beach Purveyors Smoked Trout and Chive Dip
500ml chicken stock
6 threads of saffron
4 tablespoons olive oil
1 cup of Arborio rice
½ cup dry white wine
1 teaspoon of salt
1 telegraph cucumber
1 bunch of chives

Method
Heat the chicken stock, saffron and salt in a pan until just boiling, then turn off the heat and allow the saffron to infuse for 5 minutes to release its flavour and colour.

Heat the oil in a large saucepan or deep frying pan, add the rice and stir with a wooden spoon to coat all grains of rice. When the rice is coated and hot, pour in the white wine and shake the pan to make sure the rice and wine are well combined. 

Add 1–2 ladles of stock and reduce heat to low to allow the rice to simmer slowly, absorbing the stock. Add more stock as the rice absorbs, 1 ladle at a time. When the rice is almost soft, remove the pan from the heat without adding more stock as the rice should remain starchy enough to stick together when cool.  (You may not need to use all the stock.)

When the rice has cooled, use wet hands to roll palm-sized cakes of rice.
Slice the cucumber in diagonal slices approx 1cm thick, place the risotto cakes on the cucumber followed by a spoon of Paradise Beach Purveyors Smoked Trout and Chive Dip. Garnish with matchsticks of chives.

Makes 10–12.